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Portobello mushrooms, with their robust size and meaty texture, have become a beloved ingredient in kitchens around the world. Their deep, earthy flavor profile enhances a variety of dishes, from hearty pastas to grilled delights. But what truly sets them apart is their impressive nutritional profile.

Sunday Sunshine Baked Eggs in Mushrooms

Elevate your Sunday brunch with the vibrant and nutritious Sunday Sunshine Baked Eggs in Mushrooms! This delightful dish features hearty portobello mushroom caps filled with fresh spinach, juicy cherry tomatoes, and creamy feta cheese, all topped with a perfectly baked egg. It's not just a feast for your taste buds but a heartwarming experience to share with loved ones. Discover the recipe and start your Sunday with a bright and healthy meal. #BrunchRecipe #HealthyEating #BakedEggs #MushroomRecipes #SundayBrunch #PortobelloMushrooms #YummyFood
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Ingredients
  

8 large portobello mushrooms

4 large eggs

1/2 cup cherry tomatoes, halved

1/4 cup fresh spinach, chopped

1/4 cup feta cheese, crumbled

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh parsley or chives, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Gently clean the portobello mushrooms with a damp paper towel and remove the stems.

      Arrange the mushrooms, open side up, on a baking sheet lined with parchment paper.

        Drizzle the mushrooms with olive oil, then sprinkle garlic powder, onion powder, salt, and pepper over them.

          In a bowl, mix the chopped spinach and halved cherry tomatoes. Divide this mixture evenly among the mushrooms.

            Carefully crack one egg into the center of each mushroom, allowing it to settle on top of the vegetable mix.

              Sprinkle feta cheese equally over the eggs.

                Bake in the preheated oven for 20-25 minutes, or until the egg whites are set, and the yolks are still slightly runny (or cooked to your preference).

                  Remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped parsley or chives before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4