7-31-18 very good, make sure you get really deeply cupped mushrooms as they soften and flatten somewhat after the original heating
Mar 20, 2015 by Dara 21 Comments
Portobello mushrooms are stuffed with sauteed spinach, tomatoes and smoked gouda, becoming the perfect backdrop for a perfectly cooked runny egg yolk.
Portobello Baked Eggs with Spinach and Smoked Gouda Recipe...Fantastic flavors! 133 calories and 4 Weight Watchers PP | cookincanuck.com #vegetarianSave
“The burst” is a thing of legend in our house. It started when I was a kid, passed on to me by my Dad, and has now been passed on to my own children.
Now that I’ve built it up, the reality of “the burst” may seem a little silly, but let me assure you that it is a treasured breakfast tradition in our house, something that is talked about with reverence.
Portobello Baked Eggs with Spinach & Smoked Gouda Recipe...Fantastic flavors! 133 calories and 4 Weight Watchers PP | cookincanuck.com #vegetarianSave
Ever since my kids were little, and even well before that, I’ve made a fried egg on toast for breakfast a couple of times each week. The boys watched me carefully cut away and eat the egg white and toast surrounding the soft yolk. They eyed me across the table as they munched on their cereal or peanut butter toast, not wanting to miss the finale.
While this recipe doesn’t involve the usual buttered toast, the soft, runny egg yolk mimics that well-loved breakfast offering. Instead of toast, the eggs are carefully cracked onto a portobello mushrooms that is stuffed with sauteed onions, tomatoes, and spinach, and smoky Gouda cheese.
As the eggs bake, the portobello mushrooms soften to become a tender and flavorful backdrop for the sauteed vegetables, gooey melted cheese and perfectly cooked eggs.
I haven’t dared to try sliding the whole yolk with the vegetables into my mouth all at once – at least, not in public. This is one of those times that cutting open the yolk at the beginning feels right. The yolk mixes with the filling and produces a silky, luxurious mouthfeel.
Portobello Baked Eggs With Spinach & Smoked Gouda Recipe
Serving Size 1 stuffed mushroom |
Amount Per Serving As Served
Calories 153kcal Calories from fat 90
% Daily Value
Total Fat 10g 0%
Saturated Fat 3g 0%
Cholesterol 168mg 0%
Sodium 211mg 0%
Carbohydrate 7g 0%
Dietary Fiber 2g 0%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Yields Serves 4
From the kitchen of cookincanuck.com
4 large Portobello mushrooms
1 tsp olive oil
1/2 small onion, chopped
1/2 small tomato, chopped
3/4 cup spinach, cut into strips
1/4 tsp ground pepper
1/8 tsp salt
1/4 cup (1 oz.) shredded smoked Gouda cheese
2 tbsp 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.
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