Portobello Egg on Spinach

Portobello Egg on Spinach

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

An unusual presentation for a very simple dish.

2 servings
Preparation 15 min
Cooking 15 min

180 calories per serving 


2 Portobello mushrooms, large, about 10 cm diameter   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 (Recipe)   5 mL
2 tbsp canned tomatoes, low sodium   30 g
2 eggs size large    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

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


  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

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




13 g

21 %

Saturated 2.5 g
+ Trans 0 g

14 %


225 mg


220 mg

9 %


8 g

3 %


3 g

11 %


2 g


10 g

Vitamin A

150 %

Vitamin C

40 %


10 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info


Free :
Added Sugar
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

More info

This recipe is in the following categories: Eggs | First courses/Appetizers | Halal | High Iron | Kosher | Vegetarian | Bake | Brunch

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