Brunch-Style Portobello Mushrooms

Brunch-Style Portobello Mushrooms

Portobello mushrooms are a healthy option for bread and can be stuffed with so many choices for a healthy breakfast or lunch.

Fresh mushrooms are cholesterol, fat and sodium free. They are low in calories and an excellent source of riboflavin and a good source of niacin, copper and pantothenate.

From vegetables to seafood, I have tried many things to stuff portobello mushrooms and this is one of my favourite for brunch

Brunch-Style Portobello Mushrooms


• 4 large portobello mushrooms, stems removed

• 2 packages (10 ounces each) frozen creamed spinach, thawed

You could use fresh spinach as well if you don't fancy the creamed spinach.

• 4 large eggs

• 1/4 cup shredded Gouda cheese

• 1/2 cup crumbled cooked bacon

• Salt and pepper, optional


• Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.

• Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

For a vegetarian stuffing you could use a variety of chopped vegetables such as zucchini, sweet pepper, green onions, chopped tomato, asparagus.

Add a lovely green salad with the stuffed mushroom and your brunch is complete.

Healthy Tips Burlington

Stuffed Mushroom