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.

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Ingredients

??? Portobello mushrooms, large, about 10 cm diameter ???
??? shallots, finely chopped ???
??? spinach ???
??? olive oil ???
??? Parsley and Garlic Base ???
??? canned tomatoes, low sodium ???
??? 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 (200 g)

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

Net Carbs

5 g

Protein

10 g

Vitamin A

154 %

Vitamin C

39 %

Calcium

10 %

Iron

25 %
More info

Claims

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (0 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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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!

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