Real Recipes From Real Home Cooks ®

stuffed portabella caps

★★★★★ 2
a recipe by
Kathy Williams
Rock Hill, SC

This makes a hearty breakfast and/or a good side for a creamy pasta dish. It could be looked at as a retake of the Egg McMuffin. Low carb and full of vegetables. The egg yolk makes a yummy sauce that brings it all together. DDP1.

Blue Ribbon Recipe

The flavors in the layers of this stuffed portabella are amazing. The beefy mushroom topped with Canadian bacon makes this recipe very hearty. Stuffed with wilted spinach, savory cheese, and Italian seasoning, the combination of flavors is heavenly. Our favorite part was the egg on top. We cooked ours to have a runny yolk that made an amazing sauce once broken into. If you like your eggs a little firmer, prepare them that way. It's up to you! Individually, these layers are good but together they are a yummy breakfast or brunch. This is something you'd find on the menu at a fancy brunch.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For stuffed portabella caps

  • 2 lg
    portabella mushroom caps
  • 2 slice
    Canadian bacon
  • 2
    handfuls of fresh baby spinach
  • 1/2 tsp
    garlic powder
  • 1 tsp
    olive oil
  • 1/2 tsp
    onion powder
  • 2-3 Tbsp
    mozzarella cheese, low-fat, shredded
  • 2-3 Tbsp
    Parmigiano-Reggiano, grated
  • 1/2 tsp
    Italian seasoning
  • 2 lg
  • salt and pepper

How To Make stuffed portabella caps

  • Scraping the gills from the portabella mushrooms.
    Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
  • Baking the portabella mushrooms in a baking dish.
    Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
  • Preparing the spinach.
    Remove the larger stems from the baby spinach leaves.
  • Wilting the spinach in a pan.
    In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
  • Seasoning the wilted spinach.
    Sprinkle garlic and onion powder and stir. Set aside.
  • Two types of cheese and seasoning in a bowl.
    Mix the cheeses and Italian seasonings together.
  • Adding a slice of Canadian bacon to the mushroom.
    Place one piece of Canadian bacon inside each cap.
  • Topping mushroom with spinach and cheese.
    Add spinach mixture and finally the cheese blend.
  • Baking the mushrooms in the oven.
    Return to oven and cook until the cheese has melted.
  • Preparing the egg to top the mushroom.
    Meanwhile, cook egg sunny side up or poached.
  • Stuffed portabella cap with a runny egg on top.
    Place each egg on top of each cap. Season with salt and pepper.