You'll love these portobello mushroom egg bakes from Gina at Running to the Kitchen. Serve them as a savory breakfast or a quick last-minute dinner!
Servings: 4
Active time: 10 minutes
Total time:
Ingredients
4portobello mushroom caps, cleaned and stem removed
2 Tbspextra virgin olive oil, divided
1shallot, minced
2cloves garlic, minced
1 cricotta
2 cfrozen spinach, thawed and drained of excess water
1/4 cgrated Parmesan cheese
saltto taste
pepperto taste
4Davidson's Safest Choice® pasteurized egg(s)
Preparation
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.
by Janet Mahlke on 04/03/15
This recipe did not work out for me at all. By the time I pre-baked the mushrooms for 10 minutes, they shrank significantly. There was not enough room left for all of the filling. It also took longer than 12 minutes for my egg whites to set. I would not try this recipe again.....
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
The Raw Egg Risk
Davidson's eggs aren't just good for sunny-side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
eggnog,
Caesar salad dressing,
raw cookie dough,
custard
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
✕ CLOSE
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