Recipes | Stuffed Ontario Portobello Mushrooms with Eggs, Bacon, and Spinach
Stuffed Ontario Portobello Mushrooms with Eggs, Bacon, and Spinach
These stuffed Ontario portobello mushrooms make a great weekend breakfast or brunch option. They are simple yet satisfying and a great way to eat your veggies first thing in the morning!
Ingredients
Servings
- 4 Ontario Portobello Mushrooms
- 2 Strips Bacon
- 4 Ontario Eggs
- 2 Cups Baby Spinach
- To Taste Salt & Pepper
Instructions
Step 1
Preheat the oven to 350 degrees.Step 2
Gently wipe the portobello mushrooms clean with a damp paper towel. Remove the stems and gills. Place them gill-side up on a baking sheet.Step 3
Bake the mushrooms for 20 minutes, just until they begin to soften. Carefully remove them from the oven. If this is liquid inside the caps, pour it off.Step 4
While the mushrooms are baking, cook the bacon in a skillet over medium heat until crisp. Remove from the pan and place on a paper towel to drain. Once cooled slightly, chop or crumble the bacon. Set aside.Step 5
Drain the fat from the skillet. Add the baby spinach and cook until it wilts.Step 6
Divide the spinach between the cooked portobello mushrooms. Crack one egg into each mushroom cap. Bake for 10-15 minutes, depending on how cooked you like your eggs. Start to check on them after 10 minutes to see how well the yolk has cooked.Step 7
Once removed from the oven, top each one with bacon and serve.
