Gratinated portobello mushrooms with egg and spinach
Baked portobello caps with an egg cooked inside, spinach and bread.
Open in the appPer serving
- Calories
- 512 kcal
- Protein
- 31.2 g
- Carbohydrates
- 45.2 g
- Fat
- 25.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Portobello mushrooms2
- Eggs2
- Grana Padano15 g
- Thymeto taste
- Spinach200 g
- Garlic1 clove
- Bread50 g
- Extra virgin olive oil10 g
- Saltto taste
- Black pepperto taste
Contains: gluten, lactose, eggs,
In season: September – November
Method
- Preheat a conventional oven to 200 °C and line a small baking tray with baking paper.
- Clean the portobello mushrooms with damp kitchen paper, pull off the stems and, if needed, scrape out some of the gills to deepen the hollow. Place the caps hollow side up, brush them with half the oil, salt them and sprinkle with thyme.
- Bake for 10 minutes, until softened; tip out any liquid that has collected in the caps.
- Crack an egg into each cap, sprinkle with grated Grana Padano and a grind of black pepper and bake for another 8–10 minutes, until the whites are set and the yolks still soft.
- Meanwhile wash the spinach well and sauté it in a pan with the crushed garlic clove and the remaining oil over medium heat for 3 minutes, until wilted; salt it and discard the garlic.
- Serve the mushrooms with the spinach and the bread.
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