Egg and Spinach-Stuffed Portobello Caps
Nutritional Information
A keto-friendly breakfast or light meal: baked portobello caps filled with sautéed spinach and eggs. No oils — eggs provide natural fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 large caps portobello mushrooms, stems removed
- 4 larges eggs
- 3 cups fresh baby spinach
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh chives (optional)
Preheat oven to 375°F (190°C). Wipe mushroom caps clean and place gill-side up on a baking sheet.
In a skillet over medium heat, add the spinach and minced garlic. Cook, stirring, until spinach wilts and releases moisture, 2–3 minutes. Season with salt and pepper. Remove and let cool slightly.
Divide wilted spinach evenly among the portobello caps, creating a small nest.
Crack one egg into each stuffed cap. Sprinkle with chives if using and a little extra salt and pepper.
Bake 12–15 minutes until egg whites are set but yolks remain slightly soft (longer for firmer yolks). Serve warm.
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