Baked Stuffed Mushrooms with Eggs: A Protein-Packed Delight
Looking for a dish that’s elegant enough for brunch yet simple enough for a quick weekday meal? These Baked Stuffed Mushrooms with Eggs are the perfect answer. Filled with a savory blend of veggies, eggs, and your choice of cheese, this recipe is as nutritious as it is delicious. Serve it for breakfast, lunch, or dinner – it’s a versatile dish that can be enjoyed any time of day.
Why Baked Stuffed Mushrooms?
Mushrooms are nature’s umami bomb – packed with earthy, savory flavors and a host of nutrients like vitamin D, B vitamins, and minerals. When combined with eggs, they create a nutrient-dense, protein-packed meal that satisfies hunger while keeping your nutrient intake high. Plus, this dish is naturally low in carbs, making it ideal for those seeking a lighter, wholesome meal.
Nutritional Benefits of Mushrooms and Eggs
Mushrooms are low in calories but high in essential nutrients like selenium, copper, and vitamin D. They also contain powerful antioxidants that support immune health. Eggs, on the other hand, are a complete source of protein and rich in essential nutrients like choline and vitamin B12, making them a powerhouse combination in this dish.
How to Make Baked Stuffed Mushrooms with Eggs: Step-by-Step Guide
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Brush the mushroom caps with olive oil and arrange them on a baking sheet, gill-side up.
- Prepare the Filling: In a skillet over medium heat, sauté garlic and bell peppers for 3-4 minutes. Add spinach and cook until wilted. Season with salt and pepper.
- Fill the Mushrooms: Spoon the vegetable mixture evenly into each mushroom cap. Crack an egg into each mushroom, being careful not to break the yolk. Sprinkle cheese over the top, if using.
- Bake: Bake for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Garnish and Serve: Remove from the oven, sprinkle with fresh thyme, and serve warm.
Serving Suggestions and Variations
- Breakfast: Serve with a side of avocado toast or fresh fruit for a complete morning meal.
- Lunch or Dinner: Pair with a crisp side salad or a serving of quinoa for added fiber and protein.
- Meal Prep: These stuffed mushrooms can be stored in the fridge for up to 3 days – just reheat in the oven or microwave for a quick meal.
- Customizations: Swap out spinach for kale, add crumbled feta or goat cheese, or mix in diced tomatoes for extra flavor.
Why You’ll Love This Recipe
- Nutrient-Dense: Packed with protein, vitamins, and minerals.
- Low-Carb & Gluten-Free: Naturally low in carbs and perfect for those avoiding gluten.
- Easy to Make: Minimal prep and cook time – ready in under 30 minutes.
- Meal-Prep Friendly: Perfect for making ahead and reheating as needed.
Final Thoughts
These Baked Stuffed Mushrooms with Eggs are more than just a tasty meal – they’re a nutritional powerhouse packed with protein, vitamins, and minerals. Whether you’re looking to impress guests at brunch or whip up a quick weeknight dinner, this dish is sure to satisfy. Plus, with its simple ingredients and easy preparation, it’s bound to become a staple in your recipe collection. Give it a try and discover how effortless healthy eating can be.
Baked Stuffed Mushrooms with Eggs
Ingredients
- 2 large portobello mushrooms, remove & chop stalks
- ½ tsp olive oil, for brushing
- ½ garlic clove, minced
- black pepper
- a few thyme leaves
- 2 tomatoes, halved
- 2 large eggs
- 2 handfuls arugula
Instructions
- Preheat the oven to 350°F (180°C).
- Brush the mushroom cups lightly with a little olive oil and add the minced garlic. Place the mushrooms, bottom-side up, in two lightly greased gratin dishes and season with a little black pepper.
- Top the mushrooms with the chopped stalks and sprinkle over the thyme. Cover the dishes with foil and place in the hot oven to bake for 20 minutes.
- Remove the foil and add the halved tomatoes into the dish. Carefully crack one egg into each mushroom.
- Season the eggs with pepper and add a touch more thyme if desired. Return the dishes to the oven for 10-12 minutes, or until the eggs are set but the yolks remain slightly runny.
- Once done, remove the dishes from the oven and top each mushroom with a handful of arugula. Serve straight from the dish.
