This hearty Portobello Mushroom Egg Bake combines earthy mushrooms, creamy eggs, and vibrant spinach in a satisfying, protein-packed dish. Perfect for breakfast, brunch, or dinner, it’s a versatile, nutrient-rich meal that’s easy to prepare and bursting with savory flavors, ideal for any occasion.
Why You’ll Love This Recipe
The Portobello Mushroom Egg Bake is a delightful fusion of wholesome ingredients that deliver both comfort and nutrition. The meaty texture of portobello mushrooms pairs beautifully with fluffy eggs and melted cheese, creating a dish that feels indulgent yet healthy. It’s perfect for meal prep, as it reheats wonderfully and can be customized to suit your taste. Whether you’re hosting a brunch or need a quick weeknight dinner, this recipe is a crowd-pleaser that’s simple to make and packed with flavor. Its versatility allows you to swap ingredients based on what’s in your pantry, making it a go-to for busy days.
Recipe Tips and Tricks
- Pre-cook the mushrooms: Sauté portobellos before baking to release excess moisture and enhance their flavor.
- Use fresh spinach: Fresh spinach wilts perfectly, but frozen spinach works if drained thoroughly.
- Cheese matters: Grate your own cheese for better melting and flavor; pre-shredded cheese often has anti-caking agents.
- Don’t overbake: Check the eggs at the 20-minute mark to ensure they stay soft and creamy.
- Season generously: Add a pinch of smoked paprika or garlic powder for an extra flavor boost.
- Make it ahead: Assemble the night before, refrigerate, and bake in the morning for a stress-free meal.
Ingredients Notes
Portobello mushrooms are the star, offering a meaty texture and umami depth that elevates this dish. Large caps work best for holding the egg mixture. Eggs provide a creamy, protein-rich base, while fresh spinach adds vibrant color and nutrients. Cheddar cheese brings sharp, melty goodness, but you can experiment with gouda or feta for variety. Heavy cream ensures a rich, custardy texture, though half-and-half works for a lighter option. Garlic and onions add aromatic depth, and fresh herbs like thyme or parsley lend a bright finish. Use high-quality olive oil for sautéing to enhance the overall flavor.
Portobello Mushroom Egg Bake
Savory Portobello Mushroom Egg Bake with creamy eggs, spinach, and cheese, perfect for breakfast or brunch.
Ingredients
- 1 cup fresh spinach, chopped
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 large portobello mushroom caps, cleaned and gills removed
- 6 large eggs
- Salt and black pepper to taste
Instructions
- Preheat your oven: Set it to 375°F (190°C) and let it warm up while you prep. This ensures even baking for that perfect egg texture.
- Prep the mushrooms: Gently clean the portobello caps with a damp paper towel. Scoop out the gills with a spoon to create space for the filling.
- Sauté the veggies: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and golden.
- Add garlic and spinach: Stir in minced garlic and chopped spinach, cooking for 1-2 minutes until the spinach wilts. Season with a pinch of salt.
- Prepare the egg mixture: In a bowl, whisk together eggs, heavy cream, thyme, salt, and pepper until smooth and frothy.
- Assemble the mushrooms: Place mushroom caps on a parchment-lined baking sheet, stem side up. Spoon a bit of the spinach mixture into each cap.
- Add the egg filling: Pour the egg mixture evenly into the mushroom caps, filling them about three-quarters full to avoid overflow.
- Top with cheese: Sprinkle shredded cheddar generously over each filled mushroom for that gooey, melty goodness.
- Bake to perfection: Pop the tray in the oven and bake for 20-25 minutes, until the eggs are set and the cheese is golden.
- Rest and serve: Let the mushrooms cool for 5 minutes before serving. Garnish with fresh parsley or thyme for a vibrant touch.
Notes
- Ensure mushrooms are dry before baking to prevent a soggy texture.
- For a creamier texture, add an extra tablespoon of cream.
- Check eggs early to avoid overcooking, especially if you prefer a softer yolk-like consistency.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 358Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 15gCholesterol 324mgSodium 453mgCarbohydrates 7gFiber 2gSugar 3gProtein 19g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions
This recipe is highly adaptable. Swap portobellos for cremini or button mushrooms for a milder flavor, though they’re smaller, so adjust quantities. Replace spinach with kale or arugula for a different green vibe. For a dairy-free version, use coconut milk instead of cream and a vegan cheese substitute. Add bacon, sausage, or diced ham for meat lovers. For a spicy kick, incorporate diced jalapeños or a dash of hot sauce. Gluten-free? This recipe is naturally gluten-free, but double-check your cheese and cream for additives.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10 minutes or microwave for 1-2 minutes. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing with fresh herbs, as they lose texture.
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