Monday, June 7, 2021

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 Italian sauce, eggs, and a bit of cheese...all of which are stuffed into a large portobello mushroom cap. The mushroom caps are then 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, with the inner dark "gills" removed
  • Two large or jumbo eggs
  • 1/2 cup fat-free mozzarella cheese
  • 2 TBS. chopped basil
For the tomato sauce:
  • 1 tsp. garlic-infused olive oil
  • 2 finely chopped -- or grated -- garlic cloves
  • 1/4 cup finely chopped yellow onion
  • 1 cup grape tomatoes, halved lengthwise
  • 2 cups baby spinach leaves, stems removed 
  • 1/2 small zucchini, diced
Directions:
Step 1: Make the tomato sauce. Add the olive oil to a nonstick skillet over medium heat. When the oil is hot, add the onion 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 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 mushroom caps on the baking sheet. Add half of the tomato mixture to each mushroom cap. Carefully break an egg on top of the tomato mixture, then top each mushroom cap with 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, 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 cap.
This is one amazing dish -- so hearty and fill that you'll never miss not having meat! The earthy portobello mushrooms are a perfect base for this dish. The tomato sauce is savory and flavorful -- the addition of spinach and zucchini makes it hearty and filling. Then, t rich egg and melty cheese take each bite over the top. This is definitely a complete meal...but feel free to paired with toasted English muffins if you're not watching your carb intake. These Italian Portobello Baked Eggs are proof positive that plant-based food can also taste amazing!!

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