Egg‑Stuffed Portobello Mushrooms with Spinach
Large portobello caps baked with a creamy spinach‑egg filling, perfect for a low‑carb dinner.
Total
40 min
Prep
15 min
Cook
25 min
Serves
3
How many of these 7 ingredients are already on your shelf? That's the part we do — photograph your pantry and get a week of dinners built from what's already there.
Add to my week — freeServings
Recipe serves 3
Ingredients
- 3 Portobello mushroom caps
- 6 Eggs
- ½ bag Spinach
- 1 tablespoon Olive oil
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Preheat oven to 190°C (375°F).
- 2
Brush mushroom caps with olive oil, season with garlic powder, salt, and pepper; place on a baking sheet, stem side up.
- 3
In a skillet, wilt spinach quickly, then chop coarsely.
- 4
Whisk eggs, fold in spinach, season lightly.
- 5
Spoon egg mixture into each mushroom cap, filling to the top.
- 6
Bake 18‑20 minutes until eggs set and lightly golden.
- 7
Serve hot.
Nutrition per serving
Calories
260
13% of a 2,000 kcal day
| Protein | 20 g |
| Carbohydrate | 5 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 340 mg |
Similar Recipes
Smoked Salmon Nigiri with Horseradish Cream
A comfort food twist using cold-smoked salmon over riced cauliflower with a sharp, nut-free horseradish and chive cream.
Keto Scotch Eggs with Chorizo and Avocado Crema
Soft-boiled eggs wrapped in spicy Mexican chorizo, breaded in crushed pork rinds, and deep-fried to perfection.
Herb-Crusted Rack of Lamb with Mint Chimichurri
A high-end comfort dish featuring a mustard and herb crust, served with a zesty, nut-free green sauce.