Mediterranean Egg-Stuffed Portobello Power Caps

Start your day with these ultra-savory portobello caps loaded with Mediterranean flavors. Lean turkey sausage and protein-rich eggs bake into a fluffy filling beneath a golden feta crust. Ready in one skillet for minimal cleanup!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large portobello mushroom caps, stems removed
• 8 oz lean ground turkey breakfast sausage
• 4 large eggs, beaten
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh oregano, chopped
• 1/4 cup diced red onion
• 1 clove garlic, minced
• 1 cup fresh spinach, chopped
• 1 tsp olive oil
• 1/2 tsp lemon zest
• 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 400°F (200°C). Brush mushroom caps with olive oil and place on baking sheet.
2. In skillet, cook turkey sausage with red onion over medium heat until browned (5 min).
3. Add garlic, spinach, oregano, and red pepper flakes; cook until spinach wilts (2 min).
4. Remove from heat. Stir in beaten eggs and lemon zest until just combined.
5. Divide mixture evenly into mushroom caps, pressing gently to fill cavities.
6. Top each with crumbled feta cheese.
7. Bake 15-18 minutes until egg sets and feta turns golden.
8. Optional: Broil 1 minute for extra crispy tops.
9. Cool 5 minutes before serving. Garnish with extra oregano.

Chef's Note

Squeeze mushroom caps in a paper towel before stuffing to prevent soggy bottoms!

Make-Ahead Tips

Filling keeps refrigerated up to 2 days; stuff & bake fresh.

Substitutions

Use chicken sausage or crumbled tofu; swap feta for goat cheese.