The portobello mushroom egg bakes are stuffed with a ricotta spinach mixture and finished with a runny egg that’s baked right on top. They’re a perfect quick dinner or savory breakfast.
For as much time as I spend in the kitchen I can’t tell you how often I come home from CrossFit at like 7pm to nothing defrosted, a husband that will be home in 30 minutes (and ravenous because he refuses to realize that one meal during a 12 hour shift isn’t enough…) and not a clue what to make for dinner.
Lately it’s even worse because I’ve started tracking my macros and so just downing a bowl of boxed soup won’t exactly work when you have 40g of protein left to eat in the day.
Eggs to the protein rescue!
While I’m thinking of this as more of a breakfast for dinner kind of meal, it could obviously also be a savory breakfast if that’s your thing.
Personally, I sometimes want to gag when I smell garlic first thing in the morning.
Lucky for me, Ulys loves to shake garlic powder all over his morning eggs resulting in me opening windows in single digit temps and us starting the day off in a screaming match in the kitchen.
Yay married life!
But for dinner, these are where it’s at.
Creamy ricotta and spinach stuffed inside a portobello mushroom and finished with a runny egg on top, another thing we like to argue about since he is anti-runny eggs.
Sometimes I wonder how the heck I married this non-chocolate loving, anti-runny egg person in the first place. Luckily, the egg conundrum is easily fixed by just keeping them in the oven a little longer.
These portobello mushroom egg bakes are dinner in 30 minutes when you have no idea what to make.
Love this portobello mushroom egg bake recipe?
And make sure to check out these kale feta egg bakes for a similar recipe that’s also a favorite for this kind of quick and versatile meal.
- 4 portobello mushroom caps, cleaned and stem removed
- 2 tablespoons extra virgin olive oil, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup ricotta
- 2 cup frozen spinach, thawed and drained of excess water
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 4 eggs
- Preheat oven to 450°. Place mushrooms on baking sheet and drizzle with 1 tablespoon of olive oil. Bake for about 10 minutes. Remove from oven. Drain off water, and place back on baking sheet. Reduce oven temperature to 400°.
- In a small skillet over medium heat, add the remaining tablespoon of olive oil, shallots, and garlic. Cook for 2-3 minutes until softened.
- Transfer the mixture to a medium bowl. Add the ricotta, spinach, Parmesan, salt, and pepper to the bowl and mix together.
- Spoon the ricotta mixture into each portobello cap. Make a well in the center of each.
- Crack an egg into each well. Place the stuffed mushrooms in the oven and bake 10-12 minutes until whites are set.
- Remove and serve immediately.