Portobello Mushroom Topped With Spinach And Poached Egg – a delicious recipe with Mushrooms, Eggs, u00bc, Red Wine Vinegar, Parmesan Cheese, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place washed portobellos on a baking sheet, cap facing down (or else they fill up with the juices and get mushy). Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven at 450u00b0F for 10-15 minutes. Meanwhile, start heating water to poach your eggs.
2
Put a little olive oil in a frying pan and place over medium heat. When the pan is hot, add onions and saute for 2 minutes. Then add spinach. Once spinach has wilted, remove from heat and add vinegar and salt and pepper to taste. Your eggs should have been poaching during this time as well!
3
Remove mushrooms from oven and place on the plate cap side up. Put half your spinach mixture in each one and top with a poached egg. Sprinkle each mushroom cap with salt, pepper, and a teaspoon of the Parmesan cheese.
107
kcal
Calories
6
g
Fat
5
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 whole Portobello Mushrooms, 2 whole Poached Eggs, 1/4 cups Thin Sliced Red Onion, 4 cups Cleaned Spinach Leaves, and more.
Yes, Portobello Mushroom Topped With Spinach And Poached Egg falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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