Brunch Portabella Stuffed Mushrooms Recipes

BRUNCH-STYLE PORTOBELLO MUSHROOMS

Steps:

• 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.

STUFFED PORTABELLA CAPS

Steps:

• 1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
• 2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
• 3. Remove the larger stems from the baby spinach leaves.
• 4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
• 5. Sprinkle garlic and onion powder and stir. Set aside.
• 6. Mix the cheeses and Italian seasonings together.
• 7. Place one piece of Canadian bacon inside each cap.
• 8. Add spinach mixture and finally the cheese blend.
• 9. Return to oven and cook until the cheese has melted.
• 10. Meanwhile, cook egg sunny side up or poached.
• 11. Place each egg on top of each cap. Season with salt and pepper.

BRUNCH: PORTABELLA STUFFED MUSHROOMS

Steps:

• Heat the butter in a skillet.
• Brown Mushroom caps, both sides, remove and drain on a paper towel.
• Add Onion, chopped stems & garlic to the pan cook until softened.
• Add peppers cook 1 minute.
• Place mushroon caps in an oven proof dish.
• (you can do the recipe up to this point and 10 minutes before serving finish cooking).
• Sprinkle cheese over the mushrooms.
• Bake in 375F degrees oven for 8 minutes.
• Broil for 2 minutes or until the cheese is bubbly.
• Serve.