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Sheet Pan Recipes: Chef Nealy Fischer’s Sunny Side Mushroom Bake



  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • I yellow onion, chopped
  • 4 cups assorted mushrooms
  • 1 cup spinach, chopped
  • A few basil leaves
  • 2 tomatoes, thinly sliced
  • 3/4 cup shredded mozzarella cheese
  • 6 large eggs
  • Salt and freshly ground black pepper, to taste


  • Preheat the oven to 350°F.
  • In a large sauté pan over medium heat, heat the olive oil and butter and cook the onion, stirring frequently, until translucent, about 5 minutes.
  • Add the mushrooms stirring frequently, until they’ve released their juices and browned, about 10 minutes.
  • Add another splash of olive oil, if needed.
  • Remove the vegetables from the heat and let cool for about 10 minutes.
  • Spoon vegetables onto a quarter sheet pan.
  • Layer blanched or frozen spinach and basil onto sheet pan over vegetables.
  • Arrange the tomatoes over everything, then sprinkle the cheese on top.
  • Crack the eggs on top of the mixture, keeping the yolks intact. Season the eggs with salt and pepper.
  • Bake until the egg whites are set and the yolks are still runny, about 15 to 20 minutes. Note that the eggs will continue cooking a bit more once removed from the oven.


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