Thursday, July 21, 2022

Perfect for #MeatlessMonday or Brinner...Italian Baked Portobello Eggs #meatless #vegfriendly #breakfastfordinner #brunch #brinner

One of the major healthy eating changes that's contributed to my recent 90-pound weight loss is incorporating more meatless plant-based meals. That means I'm always on the lookout for plant-based 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 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? You'll love it!

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 part skim shredded 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 yellow onion 
  • 1/2 cup grape tomatoes, halved lengthwise
  • 1 cup chopped baby spinach leaves, stems removed 
Step 1: Remove inner “gills” from mushrooms and weigh -- the 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 tomatoes and cook another 3 minutes, until softened. Finally, add the spinach. Cook an additional 3 minutes, until spinach wilts into the other ingredients. 
Step 2: Preheat oven to 375℉. Spray a rimmed baking sheet with non-stick spray. Place the portobello 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 portobella with 1/4 cup of shredded mozzarella.
Step 3: Bake until the eggs are set and the mushrooms are tender. I baked my mushrooms for 25 minutes, and the eggs turned out perfectly 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 quick homemade 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!!

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