Brunch Portabella Stuffed Mushrooms
Elevate your next brunch gathering with these irresistibly savory Brunch Portabella Stuffed Mushrooms! Packed with fresh baby spinach, juicy cherry tomatoes, fluffy eggs, and a gooey blend of cheddar and parmesan cheeses, these hearty mushroom caps are a flavorful, low-carb alternative to traditional egg dishes. Seasoned with garlic and a hint of oregano, and baked to perfection, each bite bursts with wholesome goodness. Ideal for weekend mornings or special occasions, these stuffed mushrooms are easy to prepare and ready in under 40 minutes. Perfectly portioned for individual servings, they make a stunning and satisfying centerpiece for any brunch menu.
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Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 4 large eggs
- 2 cups baby spinach
- 1 cup shredded cheddar cheese
- 8 pieces cherry tomatoes
- 0.25 cup parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Remove the stems from the portabella mushrooms and gently scrape out the gills using a spoon. Wipe the mushroom caps clean with a damp paper towel, being careful not to soak them.
Place the cleaned mushroom caps on the prepared baking sheet, gill side up. Drizzle them with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Set aside.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, shredded cheddar cheese, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Fold in the sautéed spinach.
Carefully spoon the egg mixture into each mushroom cap, dividing it evenly among the four caps.
Slice the cherry tomatoes in half and place two halves on top of the egg mixture in each mushroom cap. Sprinkle with grated parmesan cheese.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the eggs are set and the cheese is melted and slightly golden.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious Brunch Portabella Stuffed Mushrooms!
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 313 mg | 24% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
