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!
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.