Portobello Egg on Spinach

39 Reviews
77% 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.

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Preparation : 15 min Cooking : 15 min
180 calories/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 5 mL
2 tbsp canned tomatoes (diced) 30 g
2 eggs size large
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (200 g)


% Daily Value




13 g

21 %

Saturated 2.7 g
+ Trans 0 g

14 %


220 mg


230 mg

10 %


8 g

3 %


3 g

11 %


2 g

Net Carbs

5 g


10 g

Vitamin A

154 %

Vitamin C

39 %


10 %


25 %


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


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

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39 Reviews (36 with rating only) 77% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Excellent recipe, though the tomato mixture looks nothing like in the photo. 10 minutes on normal baking is not enough to whiten and cook the egg. I ended up putting it on broil for another 3-4 minutes and it cooked perfect that way! The spinach is so much more flavorful without boiling it in water and pressing certainly helped with the water!

Useful 1
october 20, 2021 | I would make this recipe again

Delicious. We had ours with ketchup added at the end instead of the tomato sauce. The spinach bed was a nice change to our routine. This dish had a good blend of flavors.

Useful 0
april 08, 2020

The tomato/mushroom stem mix was too little to create a ring. The egg ended up going over it but that was no big deal. Like GiftedDesign said, 10 minutes was not enough in the oven, had to broil too, and the tomato mix looked nothing like the picture. I just found the portion to be small in general and ended up nibbling afterwards, something I almost never did with SOS Cuisine meal plans.

Useful 0

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