Egg & Spinach-Stuffed Portobello Mushrooms

Photography, © Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings



Heat large skillet over medium heat. Add spinach and cook until softened, about 2 minutes. Remove skillet from heat. Drain spinach and coarsely chop. In bowl, using whisk, combine spinach, cream cheese, Parmesan and garlic
powder. Season with salt and pepper.

Preheat oven to 400°F; line baking sheet with parchment paper. Place mushrooms, gill side up, on prepared baking sheet. Spoon spinach mixture evenly among mushroom caps. Make well in each mushroom in centre of spinach mixture and crack 1 egg into it. Season with salt and pepper.

Bake until mushrooms are tender and egg whites have set, or until desired doneness, 15 to 20 minutes. Sprinkle with oregano and chili flakes, if using. Serve with toasted bread slices, if desired.

Nutritional facts PER EACH OF 4 SERVINGS

  • Calories 285
  • Total fat 21 g
  • Saturated fat 11 g
  • Cholesterol 215 mg
  • Sodium 450 mg
  • Total carbohydrate 10 g
  • Fibre 2 g
  • Sugars 5 g
  • Protein 24 g
  • Iron 2.8 mg
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Vegetarian Recipes

Egg & Spinach-Stuffed Portobello Mushrooms