Quinoa, Bacon and Spinach Stuffed Breakfast Portobello with Eggs

This is a great breakfast to make and save for a few day's worth of breakfasts.  Simply reheat your stuffed mushroom in the toaster oven or conventional oven and fry up an egg to put on top.  Mmmm!


Serves: 2

  • 2 large portobello mushrooms
  • drizzle of balsamic vinegar
  • small drizzle or spray of olive oil
  • salt and pepper to taste
  • 1/2 cup cooked quinoa
  • 2 slices of bacon
  • 1 cup raw baby spinach
  • 1 garlic clove, minced
  • 1 oz shredded cheese (I used swiss but this is totally your preference)
  • salt and pepper to taste
  • squirt of lemon juice
  • 2 eggs


Preheat oven to 350 degrees.

Prepare your portobello mushrooms by removing the stem and gills if they haven't already been removed for you (just take a spoon and scrape along the mushroom to remove the gills).  Place in a glass baking dish, with the top of the mushroom down, and drizzle or spray the stem side with a little olive oil.  Drizzle with a little balsamic vinegar and salt and pepper both mushrooms.  Bake for 12 minutes.  

While your mushrooms are cooking, prepare quinoa according to package directions.  Set aside.

Cook bacon in a skillet.  You can chop it before cooking or leave whole and crumble it once it's done.  Remove bacon and let drain on a paper towel.  Drain most of the bacon grease, leaving some to saute your spinach in.  Add minced garlic and spinach to the pan and cook until spinach is wilted.  This should only take about a minute.  

Measure out 1/2 cup of quinoa and place in in a bowl.  Add your spinach and garlic mixture and toss.  Add shredded cheese and a squirt of lemon juice.  Add salt and pepper to taste and stir.  

Remove mushrooms from oven and drain the liquid.  Place half of the filling in each mushroom and place back in the oven for an additional 7-8 minutes.  

Remove from oven and let cool to save or enjoy immediately with a fried egg on top!