Portobello Baked Eggs with Spinach & Smoked Gouda Recipe
Portobello mushrooms are stuffed with sautéed spinach, tomatoes and smoked gouda, becoming the perfect backdrop for a perfectly cooked runny egg yolk.
Servings: 4 Servings
Calories: 102kcal
Ingredients
- 4 large Portobello mushrooms
- cooking spray
- 1 teaspoon olive oil
- ½ small onion chopped
- ½ small tomato chopped
- ¾ cup spinach cut into strips
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- ¼ teaspoon 1 ounce shredded smoked Gouda cheese
- 4 eggs
- 2 tablespoon chopped flat-leaf parsley
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the Portobello mushrooms by removing the stems and scraping out the gills with a spoon. Spray both sides of the mushrooms with cooking spray and place on a baking sheet.
- Bake the mushrooms for 5 minutes. Pour out the liquid from each mushroom.
- Reduce the oven heat to 400 degrees F.
- Heat the olive oil in a medium skillet set over medium heat. Add the onions and cook until starting to brown, about 5 minutes.
- Stir in the tomatoes and spinach. Cook until the spinach is just wilted, about 1 minute. Season with ground pepper and salt.
- Divide the tomato mixture between the mushrooms, making an indentation in the middle of the mixture. Sprinkle the Gouda cheese over top.
- Carefully crack an egg onto each mushroom, placing the yolk in the indentation.
- Bake until the egg whites are set, about 10 minutes.
- Garnish with parsley and serve.
Notes
Weight Watchers Points: 4 (Points+), 3 (Old Points)
Note: Buy large portobello mushrooms that have a high sides. This will help to hold in the egg during baking.
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 152mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 7.3mg | Calcium: 39mg | Iron: 1.3mg
