Description

An incredibly easy one pan stuffed portobello mushrooms recipe full of spinach, garlic and topped with a gloriously runny egg. The perfect addition to a last minute brunch!

Ingredients

Scale

2 portobello mushrooms
1 small onion (sliced)
1 cup baby spinach or frozen spinach*
2 cloves garlic
2 eggs
1 tbsp chopped parsley
1 tbsp olive oil plus more if necessary
1 tomato (chopped as a garnish)
salt and pepper to taste

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Instructions

In a pan large enough to hold the eggs and portobellos, add in the olive oil over medium to high heat.
Place the mushroom in the pan cap side down and allow to sear so a nice color develops. Season the side of the mushroom that IS NOT down on the pan. Allow to pan fry about 4-5 minutes.
Simultaneously add in the chopped onions around the mushrooms and season with salt and pepper.
Flip the mushroom and season the other side that is now facing up.
Toss the onions a bit.
Add in the spinach and the garlic and close with a lid allowing everything to steam together nicely and the spinach to wilt. splitting it up evenly.
Add more oil if necessary then crack the eggs in the same pan alongside the mushrooms. Season with salt and pepper.
Cover with the lid for 3 minutes until the egg yolks are a little pinky yellow (aka over easy).
Remove the portobello mushrooms, put on a plate and add the egg on top. Sprinkle with parsley and chopped tomatoes and enjoy!

Notes

Note 1: You can use frozen spinach as well. Just ensure that when you put in the frozen spinach, you cover the pan with a lid. Otherwise the ice crystals from the spinach will mix with the oil and will splatter all over and create a big ole’ mess.
Once the spinach is nice and melted, remove the lid and allow the water that melted to evaporate.

Note 2: Nutritional values are to be used as guidelines.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast, Vegetarian
Cuisine: American