READER REVIEWI’ve always loved portobellos for their stuffability. I combined my favorite ingredients for this rich, savory main dish that’s wonderful for breakfast, brunch or even dinner.
—SYLVIA WALDSMITH ROCKTON, IL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional
1. Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon the spinach onto mushrooms, building up the sides. Carefully crack an egg into center of each mushroom; sprinkle with cheese and bacon.
2. Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.
READER REVIEW
“These are delicious. Instead of using frozen creamed spinach, I saute fresh spinach with some scallions, salt, pepper and nutmeg.”
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