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Baked Breakfast Mushrooms
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Description
These breakfast “bowls” use meaty portabella caps to cradle fresh spinach, creamy feta, and a perfectly baked egg. Pop them in the air fryer, press start, and enjoy a high-protein, hands-off breakfast or busy weeknight dinner.
Ingredients
Units Scale
- 4 large portabella mushrooms, stems and gills removed
- 1 tsp (5 mL) canola oil (or cooking spray)
- 1/3 cup (80 mL) roughly chopped fresh baby spinach
- 1/4 cup (60 mL) crumbled feta cheese
- 4 medium eggs
- Salt and fresh black pepper, to taste
Optional toppings: Fresh chopped parsley, chili crisp oil, or a pinch of red pepper flakes
Instructions
- Preheat air fryer to 370°F (188°C). Lightly brush or spray outside of portabella caps with olive oil.
- Place portabella caps gill side up in air fryer basket. Air fry until slightly softened and starting to release moisture, about 4 minutes. Gently pat the inside of the caps dry with a paper towel if any water pools.
- Divide chopped baby spinach evenly among mushroom caps, pressing down gently to create a snug nest in each. Sprinkle crumbled feta cheese evenly over spinach.
- Carefully crack one egg directly into the centre of each mushroom cap, on top of the spinach and feta. Season egg with salt and fresh black pepper.
- Return stuffed caps to air fryer basket. Air fry at 370°F (188°C) until egg whites are fully set and yolks are cooked to your liking, 6 to 8 minutes.
- Slide a spatula under mushrooms to plate. Add optional toppings if using. Serve warm as a standalone breakfast or alongside crispy hashbrowns and arugula salad for weekend brunch.
Keywords: Baked Breakfast Mushrooms
