Mushroom Brunch Recipes
MUSHROOM BRUNCH
You only need mushrooms, eggs, kale and garlic to cook this tasty one-pan brunch. It's comforting yet healthy, low-calorie and gluten-free too
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won't all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.
- Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with bread.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
SPINACH-MUSHROOM BRUNCH CASSEROLE
Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 9h
Yield 6
Number Of Ingredients 13
Steps:
- Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
- In a large skillet, melt butter over medium-high heat, until sizzling.
- Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
- Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
- Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
- Place the bun bottoms, with cut side up, in the casserole to form the top layer.
- Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
- In a bowl, stir together eggs and milk until blended.
- Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
- In the morning, let casserole sit at room temperature for about 30 minutes.
- Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 34.9 g, Cholesterol 237.8 mg, Fat 24.1 g, Fiber 2.8 g, Protein 25.2 g, SaturatedFat 12.3 g, Sodium 733 mg, Sugar 6 g
MUSHROOM BRUNCH TOAST
Steps:
- In skillet, melt butter; saute mushrooms until lightly browned. Add garlic, cream, lemon juice, salt, pepper and nutmeg. Cook, stirring constantly, until cream thickens and its volume is reduced by half. Divide mushroom mixture and spoon over toast. Sprinkle each serving with 1/2 tablespoon parsley. Bake at 450° for 5-8 minutes or until sauce is bubbly. Serve immediately.
Nutrition Facts :
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