Ingredients
Scale
- 12 large mushrooms, stems removed
- 4 large eggs
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Step 2: In a skillet over medium heat, add the olive oil and sauté the chopped spinach until wilted. Add the diced cherry tomatoes and cook for an additional 2 minutes.
- Step 3: In a mixing bowl, combine the sautéed spinach and tomatoes with the crumbled feta cheese. Season with salt and pepper to taste.
- Step 4: Stuff each mushroom cap with the spinach and feta mixture, pressing down gently to ensure they are filled.
- Step 5: Crack an egg into each stuffed mushroom, being careful not to break the yolk. Place the stuffed mushrooms in the prepared baking dish and bake for about 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Step 6: Remove from the oven and garnish with fresh parsley before serving warm. Enjoy your delicious Breakfast Stuffed Mushroom Egg Nests!
Notes
- For optimal freshness, store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
- To reheat, simply place the stuffed mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through, to maintain their texture.
- Serve these delightful Breakfast Stuffed Mushrooms alongside a light salad or with toasted bread for a satisfying brunch spread that everyone will enjoy.
- For extra flavor, consider adding some diced bell peppers or herbs like basil to the filling mix before stuffing the mushrooms, giving each bite a unique twist!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 1g