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Portobello Egg on Spinach

1 Reviews
100% would make this recipe again

An egg baked «sunny-side up» on a Portobello mushroom with spinach.

An unusual presentation for a very simple dish.

Preparation : 15 min Cooking : 15 min
180 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

2 Portobello mushrooms, large 150 g
1/2 shallots, finely chopped 20 g
200 g spinach 8 cups
1 tbsp olive oil 15 mL
1 tsp Parsley and Garlic Base 5 mL
2 tbsp canned tomatoes, low sodium 30 g
2 eggs size large
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 190°C/375°F. Prepare the vegetables: finely chop the shallot; wash, drain, and trim the spinach; pull off the stems from the mushroom caps then chop just the stems. Set aside.
  2. Heat half of the oil in a pan over medium heat. Add the shallot and sauté 2-3 min with stirring, then add the Parsley and Garlic Base and the mushroom stems. Cook 3 min with occasional stirring. Add the diced tomatoes, cook 1 more min, then add salt and pepper. Take the pan off the heat.
  3. Heat the remaining oil in a separate pan over high heat. Add the mushroom caps and sauté 2-3 min on both sides. Transfer them to a baking sheet or an ovenproof dish. Portion out the mushroom stem mixture, making a ring around the top inside edge of each cap, leaving space for the egg in the centre. Break the egg and place it in the centre. Add salt and pepper, then cook 10 min in the middle of the oven.
  4. Meanwhile, cook the spinach in a pot without adding any water: the water trapped in the leaves after washing and gentle shaking is enough to cook them. Add salt, cover and cook over high heat 3-4 min, without overcooking, until the leaves wilt and turn very deep green.
  5. Transfer the spinach to a colander, press to remove excess water, then distribute it among the individual plates. Put the Portobello/egg on top and serve.

Nutrition Facts Table

per 1 Serving (200g)

Amount

% Daily Value

Calories

180

Fat

13 g

21 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

220 mg

Sodium

220 mg

9 %

Carbohydrate

8 g

3 %

Fibre

3 g

11 %

Sugars

2 g

Protein

10 g

Vitamin A

154 %

Vitamin C

39 %

Calcium

10 %

Iron

25 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ½ serving

Claims

This recipe is :
Source of  :
Calcium, Fibre, Vitamin B1, Vitamin D, Zinc
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B6, Vitamin C
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 1
Fats 1 ½

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Members' Reviews

1 Reviews (0 with rating only ) 100% would make this recipe again
terry0040
october 07, 2016 | I would make this recipe again

Being my first experience with those mushrooms, the prep time took me a lot more than 15 min. BUT, it was SO worth the effort as the flavors were awesome! All the taste of the items went so well together. A keeper for sure in my book!

Useful 0

This recipe is in the following categories

Eggs | First courses/Appetizers | High Iron | Vegetarian | Halal | Kosher | Bake | Brunch

Top Reviews

View All Reviews
terry0040
october 07, 2016 | I would make this recipe again

Being my first experience with those mushrooms, the prep time took me a lot more than 15 min. BUT, it was SO worth the effort as the flavors were awesome! All the taste of the items went so well together. A keeper for sure in my book!

Useful 0