Are you a mushroom fan? Why wouldn't you be. These mushrooms are so filling and perfect to have as a main dish, but you could easily serve them as a side dish too. Portobello mushroom stuffed egg and spinach is a great way to get some vitamin D and protein into your diet. Especially on a day like today in Portland, when the clouds covered all the sun light.
For me if it is raining or shining, I have been staying indoors packing for our big move this summer. Going through all our things, when I say all, I mean like every single piece of paper and lego piece. We have been building a house for the last year, but it is not quite done yet. Actually won't be until the end of summer, if we are lucky. Our rent however is over, and the landlord has decided to sell the house. I feel though it is really a good time to move, the house has served us well for the last two years, after our move from Canada. It is time for our next adventure, and new places to discover. More on that in a different post.
Portobello Mushroom Stuffed Spinach and Egg Recipe
- 1 portobello mushroom
- 1 teaspoon extra-virgin olive oil
- 1/4 cup spinach
- 1 egg
- A pinch of salt
- A pinch of pepper
Pre-heat oven to 400F.
Remove the stem from the portobello mushroom. Using the edge of a spoon, scrape and remove the gills. Wipe the inside clean using a paper towel.
Drizzle 1 teaspoon extra-virgin olive oil on the outside of the mushroom. Sprinkle a pinch of salt and pepper.
Stuff spinach inside the mushroom. Living enough room for the egg in the center.
Crack 1 egg right on top of the spinach.
Sprinkle a pinch of salt and pepper and place the mushroom on a baking sheet.
Bake for 15 minutes, or until egg is cooked through.