Portobello Baked Eggs with Spinach and Mozzarella

• Vegetarian
• Gluten free

• Produce

  • 3 sprigs Basil, fresh
  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 6 Portobello mushrooms, large
  • 1 cup Spinach, fresh

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Mozzarella cheese

Found on sustainingthepowers.com

Description

Ingredients

• 6 large portobello mushrooms
• 1 cup fresh spinach, chopped
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• A few sprigs of fresh basil, rosemary, or parsley, chopped (whatever you have on hand - dried is fine too!)
• 1 cup shredded mozzarella cheese
• 6 large eggs
• Salt and pepper to taste

Directions

• Pre-heat oven to 425. Wipe the mushroom caps gently with a damp paper towel to remove any dirt, then remove the mushroom stems and use a spoon to scrape out the gills. Brush both sides of the mushroom with a light coating of olive oil and place top side down on a foil-covered baking sheet. Bake for 5 minutes. While the mushroom caps cook, saute the spinach, onions, and garlic in a bit of olive oil until the spinach has wilted. Remove the mushroom caps from the oven and dump out the liquid. (You could reserve this for a soup broth if you like.) Return the mushroom caps to the baking sheet and layer in spinach, mozzarella, and herbs, leaving a bit of a bowl in the center for the egg. Gently crack an egg into the center of each mushroom cap, on top of the spinach and cheese, and then sprinkle with salt and pepper. Bake for about 8-10 minutes, or until the egg whites have begun to firm up and the yolks are cooked to your liking.