Mouthwatering Sunday Sunshine Eggs in Mushrooms Recipe
Author:antaki
Total Time:35 minutes
Yield:4 servings 1x
Description
Savor scrumptious Sunday Sunshine eggs nestled in mushrooms. A delightful recipe for a tasty brunch. Explore easy cooking techniques for flavor!
Ingredients
Scale
8 large portobello mushrooms
4 large eggs
1/2 cup cherry tomatoes, quartered
1/2 cup baby spinach, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Fresh herbs like parsley or basil for garnishing
Instructions
Preheat your oven to 375°F (190°C).
Gently clean your mushrooms with a damp cloth. Remove the stems and scoop out some of the insides.
In a skillet, heat the olive oil over medium heat. Add garlic and sauté for 30 seconds. Add spinach and tomatoes, cooking until the spinach wilts. Season with salt and pepper.
Place mushroom caps on a baking sheet. Spoon the sautéed mixture into each cap. Sprinkle feta cheese on top.
Crack an egg into each mushroom cap, keeping the yolk intact.
Bake for 15-20 minutes until whites are set and yolks are just about ready.
Sprinkle fresh herbs on top before serving.
Notes
A wholesome meal for Sundays, featuring portobello mushrooms stuffed with runny eggs, fresh veggies, and cheese, perfect for brunch.
