Portobello Baked Eggs are one of those prefect brunch or brinner dishes.
They’re easy to serve up to a crowd and really they’re quite pretty. From the garlicky spinach to the gooey cheese to the runny egg, these are bursting with flavor in every bite.
Serve them up alongside some hash browns and fruit and you’ve got yourself an easy meal!
Portobello Baked Eggs
Adapted from Cooking with K
3 tsp olive oil, divided
1 ½ cups fresh spinach
1 clove garlic, minced
2 large Portobello caps, stems and gills removed
¼ cup shredded cheddar cheese
2 large eggs
Salt & pepper
Preheat oven t0 325 degrees F
Heat 2 teaspoons oil in a non stick skillet over medium heat. Add the spinach and garlic and cook until the spinach is wilted, about 2 minutes. Remove from heat and set aside.
Drizzle the remaining oil over the Portobello caps. Stuff the caps with the wilted spinach and top with 2 tablespoons of cheese. Crack an egg carefully over each mushroom cap and season generously with salt and pepper.
Bake in the preheated oven for 12-15 minutes or until the egg is cooked through.