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
- 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
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