Best Mushroom Brunch Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON MUSHROOM TOMATO & CHEESE STRATA - BRUNCH CASSEROLE



Bacon Mushroom Tomato & Cheese Strata - Brunch Casserole image

This was served at my sister-in-laws baby shower along with a wonderful salad with balsamic dressing and seasonal fruits. It was so elegant. I had to ask for the recipe it was so delicious! My mother-in-law asked her friend for the recipe and here it is! I couldn't believe how easy it is to make. This is great when you have company staying over and you don't want to be in the kitchen first thing in the morning cooking. You put this together in the evening the night before. Try changing the cheese and toppings with your favorites! Very versatile dish! Enjoy.

Provided by chefRD

Categories     Breakfast

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 loaf French bread (4 cups cubed)
10 eggs
4 cups milk
1 teaspoon dry mustard
1/4 teaspoon onion powder
1 teaspoon salt
1 teaspoon Worcestershire sauce (optional)
8 -10 slices bacon (crumbled)
2 cups cheddar cheese (shredded)
1/2 cup fresh tomato (chopped)
1/2 cup mushroom (sliced)

Steps:

  • Butter a 13 x 9 inch casserole dish.
  • Arrange bread cubes in casserole dish. Sprinkle with shredded cheddar cheese.
  • Beat together the eggs, milk, dry mustard, onion powder, salt and worcestershire sauce. Pour over the bread and cheese in the casserole dish.
  • Sprinkle with crumbled bacon, mushrooms and chopped tomatoes.
  • Cover and chill overnight.
  • Bake uncovered for 1 Hour or until set. (cover if getting too brown on top).

SPINACH-MUSHROOM BRUNCH CASSEROLE



Spinach-Mushroom Brunch Casserole image

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

6 Ball Park® Hamburger Buns
2 tablespoons butter, or more if needed
1 cup chopped yellow onion
2 cups sliced mushrooms
3 teaspoons dried Italian herbs
2 teaspoons garlic granules
2 teaspoons sweet paprika
salt and pepper to taste
3 cups coarsely chopped fresh spinach
6 slices bacon - cooked, drained, and chopped
1 ½ cups shredded Cheddar-Monterey Jack cheese blend
6 eggs, beaten
2 cups milk

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-ARTICHOKE BRUNCH BAKE



Mushroom-Artichoke Brunch Bake image

While the potatoes are baking the rest of the prep can be done...there's not much slicing or measuring. While this makes a pretty vegetarian egg bake, you can also add a layer of little smoked sausages cut lengthwise in half over the artichokes if you want a more substantial meal.-Suzanne Francis, Marysville, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

3 cups frozen shredded hash brown potatoes, thawed
2 tablespoons butter, melted, divided
1/2 teaspoon salt
2-1/2 cups sliced fresh mushrooms
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 cups shredded cheddar cheese
12 large eggs
1-3/4 cups 2% milk
1 can (4 ounces) chopped green chilies, drained

Steps:

  • Preheat oven to 350°. Place potatoes in a greased 13x9-in. baking dish; drizzle with 1 tablespoon butter and sprinkle with salt. Bake 20-25 minutes or until lightly browned. , Meanwhile, in a small skillet, saute mushrooms in remaining butter until tender. Place artichokes on paper towels; pat dry. Sprinkle mushrooms, artichokes and cheese over the potatoes. In a large bowl, whisk the eggs, milk and green chilies; pour over cheese., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts :

MUSHROOM BRUNCH



Mushroom brunch image

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

250g mushrooms
1 garlic clove
1 tbsp olive oil
160g bag kale
4 eggs

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

MUSHROOM BRUNCH TOAST



Mushroom Brunch Toast image

There are a lot of mushrooms grown in Pennsylvania, so this is a good recipe to represent our area. My family and friends always enjoy this dish.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup butter
8 ounces fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup heavy whipping cream
1 teaspoon lemon juice
1/2 teaspoon salt
Dash pepper
Dash nutmeg
4 slices white bread, toasted
2 tablespoons chopped fresh parsley

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 :

MUSHROOM BENEDICT FOR BRUNCH



MUSHROOM BENEDICT FOR BRUNCH image

Categories     Vegetable     Breakfast

Number Of Ingredients 8

1 cup almond milk
2 tablespoons MatoZest
2 tablespoons arrowroot power mixed in 1/4 cup cold almond milk
1/2-1 cup fresh mushrooms
1-2 dashes tamari
1 dash black pepper
2 slices tomato
1 slice whole grain bread

Steps:

  • Heat 1 cup almond milk and MatoZest in a saucepan over medium heat, whisking until steam starts to rise. Then add arrowroot/almond milk mixture and whisk until thickened. Remove from heat. Sauté mushrooms in a small amount of water with a few drops of tamari and a dash of black pepper until done, adding more water if necessary to keep from sticking. Toast the bread, cover with cooked mushrooms and tomato slices. Spoon some of the sauce over it all. Delicious! Florentine variation: Use very lightly steamed spinach instead of tomato slices.

THE BIG BRUNCH MUSHROOM YORKSHIRE PUDDING



The big brunch mushroom Yorkshire pudding image

Enjoy this Yorkshire pud with mushrooms and poached eggs for brunch or as a handsome vegetarian main course. You can serve it straight from the pan

Provided by Tom Kerridge

Categories     Dinner

Time 45m

Number Of Ingredients 13

25g butter
1 shallot, finely chopped
1 garlic clove, finely chopped
250g mushrooms, sliced (use whatever kind you can get)
1 tbsp dry sherry or white wine (optional)
small handful of parsley, chopped, plus extra to serve
2 eggs
100g plain flour
150ml milk
¼ tsp powdered porcini (optional)
1 tbsp sunflower oil
splash of white wine vinegar
2 eggs

Steps:

  • To make the Yorkshire pudding, whisk the eggs with the flour until smooth, then gradually whisk in the milk. Season, then add the porcini powder, if using. The batter can be made up to a day ahead and chilled.
  • Heat the oven to 220C/200C fan/gas 8, and heat the oil in a 20cm ovenproof frying pan or skillet until very hot. Pour in the batter, transfer to the oven and cook for 20 mins until puffed up and golden. Reduce the oven to 180C/160C fan/gas 4, and cook for 5 mins more.
  • In the final 10 mins of the pudding's cooking time, heat the butter in a second frying pan until foaming, then stir-fry the shallots, garlic and mushrooms for 3-4 mins until the mushrooms are golden. Splash in the sherry or wine, if using, and simmer for a minute. Remove from the heat, stir in the parsley and season. Set aside.
  • About 5 mins before the Yorkshire pudding is ready, make the poached eggs. Bring a small pan of water to the boil with the vinegar. Reduce the heat to a simmer, crack in the eggs and cook for 2-3 mins until just poached. Remove to a plate lined with kitchen paper using a slotted spoon, and drain. Spoon the mushrooms into the Yorkshire pudding, then carefully top with the poached eggs, season, sprinkle with the extra parsley and serve straight from the pan.

Nutrition Facts : Calories 547 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium

ASPARAGUS AND MUSHROOM BRUNCH



ASPARAGUS AND MUSHROOM BRUNCH image

Categories     Cheese     Vegetable     Brunch     Sauté     Quick & Easy

Yield 2 servings as a main dish and 4 servings as a side

Number Of Ingredients 6

Asparagus- 1 pound
Mushrooms- 1/2 pound
mozarella cheese, shredded- 6 ounces
olive oil- 2 tablespoons
butter-2 tablespoons
freshly ground black pepper

Steps:

  • Heat olive oil and butter over medium heat in large non stick pan. Wash and clean asparaus and mushrooms. Cut off ends of asparagus but leave whole. Slice mushrooms. Place asparagus spears in pan and cook for 3-5 minutes until slighty crisp. Add mushrooms and cook another 3-5 minutes unitl mushrooms are tender. Sprinkle shredded mozarella cheese over aspargus and mushrooms and let melt. Season with freshly cracked pepper.

Related Topics