Breakfast Baked Portobello Mushrooms

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This baked portobello mushroom breakfast recipe with eggs and spinach is super easy to make and loaded with flavor including garlic, butter, and Italian seasoning.

Italian seasonings include marjoram, thyme, rosemary, sage, oregano and basil and are very fragrant. Usually you can find this in a gourmet spice blend.

Melt the butter in a sauce pan and add the spices and crushed garlic. I recommend doing this on low heat so that the butter doesn’t bubble or burn.

Wash your mushrooms and place them in a cake pan or cookie sheet with edges gill side up with the stems removed.

When the butter is fully melted and the spices have simmered for a minute or two,  evenly divide the mixture in all the caps. Bake the caps for about 20 minutes at 350 degrees.

While your portobello mushroom caps are baking, get ready to start poaching your eggs. Bring the water to a boil, then turn down the heat so it is more of a simmer and not a rumbling bubbly boil.

Then, add a teaspoon (maybe a dash more) of white vinegar to the water. Next, crack your eggs into a small bowl and slide the egg from the bowl to the water. This helps them stay in one piece.

The eggs will take about 3 to 5 minute to cook depending on the firmness you like. I would start the process when your caps are almost complete.

While your eggs are cooking (and this is going to happen quickly), saute/steam your spinach in another frying pan with a little olive oil and water.

At this point, your baked portobello mushroom caps should be done. Take them out of the oven and switch the temperature on the oven from 350 to Broil.

Arrange your spinach onto oven safe plates and gently slice your mushroom caps onto the spinach.

Add two eggs to each cap and then drizzle with a cream.

The cream will blend with the butter, garlic and seasonings and create a rich savory sauce. Then sprinkle with grated Parmesan.

Sprinkle with Parmesan and cook under the broiler for 1-2 minutes, just enough to melt the cheese a little.

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