Hobbit's Stuffed Mushroom Breakfast
Dive into Middle-Earth with this hearty second breakfast recipe. Delicate mushroom caps are filled with savory ingredients, baked to perfection, and topped with a golden poached egg. This indulgent dish is sure to satisfy even the heartiest of hobbits, leaving them ready to embark on their next adventure.
ingredients
- 8 large portobello mushroom caps
- 8 slices of bacon
- 1 cup spinach, chopped
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- 4 eggs, poached
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Fry the bacon until crisp, then crumble it into small pieces.
- 3.
In the same pan, sauté the onion and garlic until translucent.
- 4.
Add the spinach and cook until wilted.
- 5.
In a bowl, combine the cooked bacon, onion, garlic, spinach, breadcrumbs, Parmesan cheese, thyme, rosemary, salt, and pepper.
- 6.
Remove the stems from the mushroom caps and spoon the filling into each cap.
- 7.
Place the stuffed mushrooms on a baking sheet and bake for 20 minutes or until the mushrooms are tender and the filling is golden.
- 8.
While the mushrooms bake, prepare the poached eggs.
- 9.
Serve each mushroom with a perfectly poached egg on top.
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