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!
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One Pan Stuffed Portobello Mushrooms...A Breakfast Recipe

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!
Course Breakfast, Vegetarian
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 184kcal
Author Mila Furman

Ingredients

  • 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

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.

Nutrition

Calories: 184kcal | Carbohydrates: 12g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 88mg | Potassium: 676mg | Fiber: 3g | Sugar: 6g | Vitamin A: 46.3% | Vitamin C: 24.5% | Calcium: 6.4% | Iron: 10.2%