Tuesday, February 18, 2020

Italian Baked Portobello Eggs #plantbased #breakfast #brunch #brinner #mushroom #eggs #italianflavor

One of our health goals for 2020 is to add more plant-based meals to our rotation. That means I'm always on the lookout for vegetarian recipes that are filling and taste great! Today, I'm sharing my spin on a recipe I found at delish.com that featured eggs baked in a portobello mushroom cap. I made a few changes/additions to make it best fit our healthy eating goals to create my Italian Baked Portobello Eggs. It features a simple tomato-based Italian saute, an egg, and a bit of cheese placed into a large portobello mushroom cap. The mushroom cups are then baked until the eggs cooked and the mushroom is roasted and tender. Whether you choose to eat this for breakfast, weekend brunch...or even a hearty brinner? This delicious entree works perfectly!

Italian Baked Portobello Eggs
adapted from delish
Ingredients (makes two servings):
  • Two portobello mushroom caps, cleaned and dark "gills" removed
  • Two large eggs
  • 1/2 cup fat-free mozzarella cheese
  • 2 tbs. chopped basil
For the tomato saute:
  • 1 tsp. garlic-infused olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1 cup grape tomatoes, halved lengthwise
  • 2 cups baby spinach leaves, stems removed 
  • 1/2 small zucchini, diced
Step 1: Make the tomato saute. Add the olive oil to a non-stick skillet over medium heat. Once the oil is hot, add the onion and garlic. Cook until the onions have softened and the garlic is fragrant -- approx. 2-3 minutes -- stirring occasionally. Add the tomatoes and cook for another 3 minutes, until the tomatoes are softened. Add the zucchini and spinach. Cook an additional 3 minutes, until the spinach wilts into the other ingredients. 
Step 2: Preheat oven to 375℉. Spray a rimmed baking sheet with non-stick spray. Place the portobello mushroom caps on the baking sheet. Add half of the tomato saute to each mushroom cap. Carefully break an egg on top of the tomato saute, then top each mushroom with half of the shredded cheese.
Step 3: Bake until the eggs are set and the mushrooms are roasted and tender. I baked my mushrooms for 25 minutes, and my eggs were over medium. For more runny yolks, reduce baking time to 20 minutes. Just before serving, sprinkle the fresh basil on top of each mushroom cap.
This is one amazing dish! The meaty, earthy portobello mushrooms are a perfect base. The tomato saute is savory and flavorful...and the addition of spinach and zucchini makes it hearty and filling. Then, the rich egg and melty cheese take each bite over the top. This is definitely a complete meal...but we paired ours with toasted English muffins. These Italian Portobello Baked Eggs are proof positive that health food can also taste amazing!!

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