Healthy Spinach, Peppers & Baked Eggs in Portobello Mushrooms
Breakfast | Vegetarian | Gluten-Free | Paleo
I made this for my husband just this morning and it was delicious! Didn't quite know what I was doing but I knew I wanted to try to recreate a picture I saw on Pinterest (as most of my meal creations go) It was a picture of eggs baked into Portobello mushrooms with not much else in it but a few leaves of parsley. I wanted lots of color so I grabbed everything in my fridge that seemed like a "breakfast veggie" to me and started chopping.
Recipe below photos, enjoy!
1 large Portobello Mushroom (remove stems, keep and chop fine)
1 large pepper (chop half the pepper and then divide the other half into two large pieces)
½ teaspoon kosher salt
½ teaspoon black pepper
1 large egg (or as many as you would like)
1 finely chopped garlic clove
4 tablespoons chopped spinach
4 tablespoons chopped onion
Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
Drizzle the mushroom caps with olive oil on both sides. Sprinkle with 1/4 teaspoon kosher salt, 1/4 teaspoon pepper. Broil 5 minutes on each side, or until just tender.
Remove mushrooms from oven. Switch oven from broil to bake, setting temperature to 400 degrees F.
Break an egg into each mushroom. Sprinkle with chopped mushroom caps, pepper, garlic, spinach and onion. Bake 15 minutes, until egg whites are cooked.
Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
Stuffed and baked Portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don't wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking, bake just until the egg whites are cooked. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. But even if that happens, do not stress: carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.