Vegetarian-Friendly Brunch...Featuring Italian Baked Portobello Eggs #Healthy2021 #vegfriendly #brunch #meatless #eggs

One of my health goals for this year is to incorporate more plant-based meals to my diet. That means I'm always on the lookout for vegetarian recipes that are filling...and taste great! Today, I'm sharing a recipe that features eggs baked in a meaty portobello mushroom cap. My Italian Baked Portobello Eggs feature a simple tomato-based sauce, eggs, and a bit of cheese...all stuffed into large portobello mushroom caps. The mushroom caps are baked until the eggs are completely cooked and the mushrooms are tender. Whether you choose to eat this dish for breakfast, weekend brunch...or even a hearty brinner? It will work perfectly!

Italian Baked Portobello Eggs
adapted from delish

Ingredients (makes two servings):

• Two portobello mushroom caps, inner dark "gills" removed -- approximately 3 ounces each
• 4 large eggs
• 2/3 cup reduced fat mozzarella cheese
• 2 TBS. chopped fresh basil

For the tomato sauce:

• Olive oil nonstick spray
• 1 finely chopped -- or grated -- garlic clove
• 1/8 cup finely chopped onion 
• 1/2 cup grape tomatoes, halved lengthwise
• 1 cup chopped baby spinach leaves, stems removed 

Directions:

Step 1: Remove inner “gills” from mushrooms and weigh…cleaned mushrooms should weigh 3 oz. Set mushrooms aside and make the tomato sauce. Spray a nonstick skillet with olive oil spray and heat over medium heat. When the pan is hot, add the shallot and garlic. Cook until the onions have softened and the garlic is fragrant -- about 2-3 minutes -- stirring occasionally. Add the tomatoes and cook for another 3 minutes, until the tomatoes are softened. Finally, add the 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 portabello caps on the baking sheet. Add half of the tomato mixture to each mushroom cap. Carefully break two eggs on top of the tomato mixture, then top each cap with 1/4 cup of the shredded mozzarella.

Step 3: Bake until the eggs are set and the mushrooms are tender. I bake my mushrooms for 25 minutes, and the eggs turn out over medium. For more runny yolks, reduce baking time to 20 minutes. Just before serving, sprinkle fresh basil on top of each cooked mushroom.

This is one amazing dish -- so hearty and filling that you'll never miss not having meat! Earthy portobello mushrooms are a perfect base for this dish. The tomato sauce is chunky and flavorful. Finally, the eggs and melty cheese take each bite over the top. This is definitely a complete meal...but feel free to pair with a toasted English muffins if you're not watching your carb intake. These Italian Portobello Baked Eggs are proof positive that plant-based tastes amazing!!