Spinach Egg Stuffed Portobello Mushrooms
Serves 2
15 mins prep
20 mins cook
35 mins total
These spinach egg stuffed portobello mushrooms are amazingly delicious, healthy and easy way to impress your guests. Great for breakfast, brunch or anytime. So satisfying, gluten free, low carb and packed with protein.
0 servings
Cook Portobello Mushrooms
Preheat oven to 400 degrees F.
Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
Brush one teaspoon of olive oil on both sides of the mushrooms. Sprinkle 2 pinches of salt and 2 pinches of pepper all over the mushrooms.
Place the mushrooms on parchment paper lined baking sheet and bake for about 5 minutes. When slightly cooled, flip the mushrooms gently and drain the water that it collected.
Cook Spinach with Eggs
Heat two teaspoons olive oil in a sauté pan. Then add the chopped green onions and sauté for 2 minutes. Then add grated garlic and stir.
Next add the chopped fresh greens and sauté until wilted. Sprinkle 2 pinches salt and 2 pinches black pepper. While sautéing, make sure to let the released juices evaporate or drain the sautéed greens. Allow the sautéed greens to cool a bit.
Combine the sautéed greens with the parmesan cheese and feta cheese. Set aside the mixture.
Divide the spinach cheese mixture into two portions. Pile one portion of the mixture on a portabella mushroom and form into a well shape - with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
When done, put a dot of butter and sprinkle a pinch of salt and red pepper flakes on the baked eggs.
Serve these spinach egg stuffed portobello mushrooms for breakfast, brunch or anytime.