Ingredients
Scale
- 6 large portobello mushrooms
- 1 cup fresh spinach, chopped
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- A few sprigs of fresh basil, rosemary, or parsley, chopped (whatever you have on hand – dried is fine too!)
- 1 cup shredded mozzarella cheese
- 6 large eggs
- Salt and pepper to taste
Instructions
- Pre-heat oven to 425.
- Wipe the mushroom caps gently with a damp paper towel to remove any dirt, then remove the mushroom stems and use a spoon to scrape out the gills.
- Brush both sides of the mushroom with a light coating of olive oil and place top side down on a foil-covered baking sheet.
- Bake for 5 minutes.
- While the mushroom caps cook, saute the spinach, onions, and garlic in a bit of olive oil until the spinach has wilted.
- Remove the mushroom caps from the oven and dump out the liquid. (You could reserve this for a soup broth if you like.)
- Return the mushroom caps to the baking sheet and layer in spinach, mozzarella, and herbs, leaving a bit of a “bowl” in the center for the egg.
- Gently crack an egg into the center of each mushroom cap, on top of the spinach and cheese, and then sprinkle with salt and pepper.
- Bake for about 8-10 minutes, or until the egg whites have begun to firm up and the yolks are cooked to your liking.
Notes
- Gluten-free: This is gluten-free.
- Vegetarian: This is vegetarian.