• Ingredients:
  • 4 FunGuy Portobello mushrooms
  • 2 tablespoons olive oil
  • ½ teaspoon garlic salt
  • 8 slices of bacon
  • 4 eggs
  • coarse salt
  • fresh ground black
  • 2 green onions, chopped

It’s Sunday morning, brunch is on the brain and savory flavors are the only way to satisfy that breakfast-lunch craving. No worries, the FunGuy has the perfect recipe! 

Our Portobello mushrooms are roasted in the oven until tender, then baked with a filling of salty bacon and fresh eggs and topped with chopped green onions. So easy and quick, these will make it onto the brunch menu all year long!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy Portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard, transferring the mushroom caps to a large bowl. 
  3. Drizzle the olive oil over the mushrooms, season with the garlic salt, and toss well to coat each mushroom well. Transfer the mushrooms to the baking sheet and bake in the oven for 10 minutes or until they are just tender and liquid has pooled in the middle. Remove the mushrooms from the oven and pour out any liquid that has accumulated in the cap, and return them to the baking sheet. 
  4. Line the inside of each mushroom cap with 2 bacon slices. Carefully crack the eggs into each mushroom, and sprinkle each with a pinch of salt and black pepper. 
  5. Return the filled mushrooms to the oven to bake for 12-15 minutes or until the white has firmed up, and the yolk is cooked. Remove the mushrooms from the oven and top with green onions. 
  6. Let the eggs and mushrooms cool about 2-3 minutes before serving. 

Have a Fun meal!