, ,

Egg and Spinach Stuffed Portobello Mushrooms

Egg and Spinach Stuffed Portobello Mushrooms Recipe

For a nutritious and mouthwatering meal, try making these Egg and Spinach Stuffed Portobello Mushrooms. This recipe combines hearty portobello mushrooms, fresh spinach, and perfectly cooked eggs to create a dish that is not only delicious but also packed with vitamins and protein. Whether you’re looking for a quick lunch or a light dinner, these stuffed mushrooms are an excellent choice that is easy to prepare and sure to impress.

Tips to make the Egg and Spinach Stuffed Portobello Mushrooms recipe:

1. Pre-Clean the Mushrooms: Make sure to gently clean the portobello mushrooms with a damp cloth to remove any dirt. Removing the stems and scraping out the gills will provide more space for your filling and improve the texture.

2. Sauté the Spinach: Quick sautéing the spinach before stuffing helps to release its moisture and intensifies its flavor. Ensure the spinach is wilted and any excess liquid is drained to avoid soggy mushrooms.

3. Use Fresh Eggs: Fresh eggs will give you the best results. Crack each egg over the stuffed mushroom right before baking to ensure the yolk stays intact and cooks perfectly in the oven.

4. Add Cheese for Extra Flavor: Sprinkle some grated cheese like mozzarella or parmesan on top of the eggs before baking. This adds a deliciously creamy and savory finish to your stuffed mushrooms.

5. Pre-Bake the Mushrooms: Pre-bake the portobello mushrooms for 5-7 minutes before stuffing. This ensures that they are tender and reduces the overall baking time once the eggs and spinach are added.

How to Make Egg and Spinach Stuffed Portobello Mushrooms Recipe?

Egg and Spinach Stuffed Portobello Mushrooms Recipe

Egg and Spinach Stuffed Portobello Mushrooms Recipe

Michelle Kim
Follow this recipe to prepare delicious Egg and Spinach Stuffed Portobello Mushrooms, a healthy and flavorful dish perfect for a hearty breakfast or a light dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Light Dinner
Cuisine American
Servings 2
Calories 220 kcal


  • 1 Baking Sheet For baking the mushrooms
  • 1 Non-stick Pan For sautéing the spinach
  • 1 Mixing Bowl For combining ingredients


  • 4 Portobello mushrooms Stemmed and gills removed
  • 2 cups Fresh spinach Roughly chopped
  • 4 Eggs Beaten
  • 2 tbsp Olive oil
  • 1 small Onion Finely chopped
  • 1 clove Garlic Minced
  • to taste Salt
  • to taste Black pepper
  • 1/2 cup Shredded cheese Optional


  • Preheat your oven to 375°F (190°C).
  • Place the mushrooms on a baking sheet, brush them with olive oil, and season with salt and pepper.
  • Bake for 10-12 minutes until tender.
  • While the mushrooms are baking, heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
  • Add the chopped onion and minced garlic, sauté until translucent.
  • Add the chopped spinach and cook until wilted.
  • In a mixing bowl, combine the beaten eggs with the cooked spinach mixture. Season with salt and pepper.
  • Remove the mushrooms from the oven and fill them with the egg and spinach mixture.
  • Sprinkle shredded cheese on top if desired.
  • Return to the oven and bake for an additional 8-10 minutes, until the egg is set.
  • Serve hot and enjoy!


For a dairy-free version, omit the cheese or use a dairy-free alternative.


Serving: 1gCalories: 220kcalCarbohydrates: 6gProtein: 12gFat: 16gSaturated Fat: 4gCholesterol: 185mgSodium: 360mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 125000IUVitamin C: 12.4mgCalcium: 1500mgIron: 0.4mg
Keyword eggs, healthy, spinach, Stuffed Mushrooms, Vegetarian
Tried this recipe?Let us know how it was!


Share it :

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Signup our newsletter to get update information, news, insight or promotions.
From Novice to Chef
Register for Our Hands-On Cooking Workshops!