Stuffed Portobello Mushrooms with Cheesy Spinach and Egg

If you love mushrooms, these stuffed portobello mushrooms will quickly become a favorite. Look at the photos below and try not to drool — I dare you.

Cheesy Spinach and Egg Stuffed Portobello Mushrooms

These baked portobello mushrooms are an easy, savory option for breakfast, brunch, or a light dinner. They pair tender, roasted mushroom caps with a flavorful filling of sautéed spinach, garlic, eggs, and melted cheese. The result is satisfying, low-carb, and quick to prepare.

Ingredients

• 2 large portobello mushroom caps
• 1 tbsp olive oil
• 4 cups fresh spinach
• 1 tsp minced garlic
• 3 large eggs
• 1/4 cup shredded cheese (your choice)
• 2 tbsp minced green onions
• Salt and pepper, to taste

Getting Started

Preheat the oven to 375°F (190°C). Prepare the mushrooms by removing their stems and scraping out the gills with a small spoon to create a hollow for the filling. Finely chop the removed mushroom pieces to add to your sauté.

Place the hollowed-out caps on a baking sheet and brush them with a little olive oil. Bake them, hollow side down, for about 5 minutes to help release moisture and slightly firm the caps; then remove and set aside.

Assembly and Cooking Instructions

1. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chopped mushroom pieces and sauté until they shrink and most of their moisture has evaporated.
2. Add the fresh spinach to the skillet and cook until wilted and reduced in volume.
3. Stir in the minced garlic and cook briefly until fragrant and lightly browned. Remove the skillet from the heat and season the mixture with salt and pepper to taste. Stir in the green onions if using.
4. In a large measuring cup or bowl, beat the eggs until combined. Mix the sautéed spinach and mushroom mixture into the beaten eggs.
5. Turn the mushroom caps so the hollow faces up. Divide the egg-and-spinach mixture evenly between the two caps.
6. Bake in the preheated oven for about 20 minutes, or until the eggs are set.
7. Remove from the oven, sprinkle the shredded cheese evenly over each mushroom, then return to the oven for 2–3 minutes more, just until the cheese melts and begins to bubble.
8. Let the stuffed mushrooms rest for a minute, then season with additional salt and pepper if desired and serve warm.

How Long to Bake Portobello Mushrooms

At 375°F (190°C) these stuffed portobellos typically need about 20 minutes for the eggs to set, plus a few minutes more after the cheese is added. Oven temperatures vary, so check for a fully set filling and melted cheese before removing from the oven.

Cleaning and Preparing Portobellos

Gently rinse mushrooms if needed and pat them dry with a paper towel to avoid excess moisture, which can make the final dish soggy. To remove stems and gills, use a small spoon to loosen and scrape out the dark gills and then trim off the stem. Save the trimmed pieces to chop and sauté into the filling for extra flavor and texture.

Tips for Best Results

• Choose large, firm caps with dry gills — that indicates freshness.
• Pat mushrooms dry after rinsing to prevent excess water during cooking.
• Sauté the chopped mushroom stems and spinach thoroughly to concentrate flavor and avoid a watery filling.
• Feel free to vary the cheese or add herbs like chives, parsley, or a pinch of red pepper flakes for a flavor boost.

Recipe Notes

Serves: 2. Prep time: about 10 minutes. Cook time: approximately 27 minutes. Total time: roughly 37 minutes. This recipe is versatile — adjust egg and cheese quantities if making more servings, and experiment with fillings like cooked sausage, diced tomatoes, or roasted peppers.

Nutrition (per serving)

Calories: 204 kcal; Carbohydrates: 4 g; Protein: 9 g; Fat: 17 g; Saturated Fat: 5 g; Cholesterol: 287 mg; Sodium: 148 mg; Potassium: 362 mg; Fiber: 1 g; Vitamin A: 6150 IU; Vitamin C: 18.4 mg; Calcium: 163 mg; Iron: 2.3 mg.

Enjoy these stuffed portobello mushrooms as a savory breakfast, a low-carb main, or an impressive appetizer at your next gathering. They’re simple to make, full of flavor, and easy to customize to your taste.