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5 from 2 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten Free, Vegetarian
Servings: 4 Servings
Calories: 102kcal


  • 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
  • teaspoon salt
  • ¼ teaspoon 1 ounce shredded smoked Gouda cheese
  • 4 eggs
  • 2 tablespoon chopped flat-leaf parsley


  • 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.


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.


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