Breakfast Stuffed Portobello Mushrooms Monday, 12th February 2018

This protein and iron packed nutritional breakfast also makes for a great "easy dinner" after your Pilates class.

Quick to make, minimal ingredients and it tastes delicious.


4 portobello mushrooms

4 eggs

Fresh spinach, thinly sliced

8 rashers bacon, chopped

Cheese - cheddar or goats - just enough to taste 

Salt and pepper

Olive Oil


Heat oven to 190 degrees. 

Scrape out the gills and stem of the mushroom.  Brush olive oil on both sides of the mushroom.

Sprinkle the inside with salt and pepper.    

Sit the mushroom upside down on a baking tray lined with baking paper.  

Split the eggs to have the yolks in one bowl and whites in another.  Try to keep the yolks in tact if possible :-)

Whisk the whites until frothy.

Cut the spinach finely and add to the egg whites along with the spinach, cheese and chopped bacon. If there is any excess egg white just drain it off in to the the sink.

Place the egg white mixture around the mushroom to fill everywhere except where the stalk was.  Place the egg yolk in the middle.

Bake for around 20 - 30 minutes. 


Belinda x