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    Home » Recipes » Ingredient » Eggs

    Spinach Egg Stuffed Portobello Mushrooms

    Published February 28, 2017 | Updated January 4, 2023 By Roxana Begum | 28 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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    Spinach Egg Stuffed Portobello Mushrooms Pin Image

    These spinach egg stuffed portobello mushrooms are amazingly delicious, healthy and easy way to impress your guests. Great for breakfast, brunch or anytime. So satisfying, gluten free, low carb and packed with protein.

    Loaded with greens like our Sabzi Kuku (Herb Frittata).

    Spinach egg stuffed portobello mushrooms placed on a yellow serving plate.

    Spinach and Eggs (Nargesi Esfenaj)

    The inspiration for this recipe comes from an old Persian recipe known as Nargesi Esfenaj or Narcissus Spinach. The beautiful flower Narcissus has a yellow center, white petals and surrounding green foliage! And Nargesi Esfenaj recipe mimics that beautiful presentation with cracked eggs cooked on a bed of sautéed spinach.

    In the recipe here, I added green onions and kale to the mixture. And I wanted to serve it up in individual portions. So I used portabella mushrooms as a base, which add a nice bite to the dish, while making it more filling.

    These spinach egg stuffed mushrooms are pretty easy and fun to prepare. And a nice way to entice your family to eat more vegetables and of course the nourishing wholesome eggs.

    A close up shot of a single spinach egg stuffed mushroom.

    Pro Tips

    • Try to buy portabella mushrooms that are large and in a cup form rather than flattened out. Look for mushrooms that are intact and not broken or with bruises.
    • Make sure to drain or evaporate the juices from the greens very well.
    • You may also try other cheese like mozzarella or gouda to mix with the spinach mixture.

    Is It Bad To Eat Eggs Everyday?

    Absolutely not! Eggs are a great source of high quality protein and contain mostly unsaturated fat. The antioxidants lutein and zeaxanthin in eggs are protective for the eyes.

    Although eggs are a rich source of dietary cholesterol, research has shown that it should not have a big impact on blood cholesterol levels. And eggs keep a person full longer. So, moderate consumption of eggs can be part of a healthy diet for normal individuals.

    Two spinach egg stuffed mushrooms on a serving dish with a steel fork.

    Health Benefits: Eggs And Spinach

    These Persian style spinach and eggs are rich in fiber, protein and are low carb. So, that makes it a great choice for diabetics and those trying to lose weight.

    Besides, kale, spinach, green onions, and mushrooms are all great sources of phytonutrients, vitamins and minerals such as vitamin A, vitamin C, folic acid and potassium.

    Kale and green onions are sources of sulfur containing phytonutrients that are antioxidant, anti-inflammatory, anti-diabetic, cancer preventive etc. The greens also provide vitamin K which is beneficial for bone health. The high potassium content is great for maintenance of healthy blood pressure.

    A front view of spinach egg stuffed mushrooms served on a plates with fresh spinach leaves.

    More Egg recipes:

    • Persian Style Mushroom Frittata with Spinach
    • Persian Style Zucchini Frittata
    • Shakshuka (Eggs in Tomato Sauce)
    • Baghali Ghatogh (Beans and Eggs Stew)
    • Hyderabadi Tomato Curry with Eggs (Tamatar Ka Kut)

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Portobello mushrooms stuffed with spinach, eggs and feta cheese, served on a plate.
    5 from 3 votes

    Spinach Egg Stuffed Portobello Mushrooms

    These spinach egg stuffed portobello mushrooms are amazingly delicious, healthy and easy way to impress your guests. Great for breakfast, brunch or anytime. So satisfying, gluten free, low carb and packed with protein.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
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    Save for Later Saved!
    Course :Brunch
    Cuisine :Persian
    Servings: 2 portions
    Calories: 234kcal
    Author: Roxana Begum

    Ingredients

    • 1 tablespoon olive oil
    • 2 portobello mushrooms large
    • Salt adjust to taste
    • ¼ teaspoon ground black pepper
    • 1 bunch green onions chopped, ¼ pound
    • 1 clove garlic grated
    • ⅓ pound spinach fresh, chopped (3 ounces frozen)
    • ¼ pound kale fresh, chopped (2 ounces frozen)
    • 1 tablespoon parmesan cheese shredded
    • 2 tablespoons feta cheese crumbled
    • 2 eggs medium
    • 2 pinches red pepper flakes or paprika
    • ½ teaspoon butter optional
    US Customary - Metric
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    Instructions

    Cook Portobello Mushrooms

    • Preheat oven to 400 degrees F.
    • Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
      Scraping the gills of portobello mushrooms to prepare spinach egg stuffed mushrooms.
    • Brush one teaspoon of olive oil on both sides of the mushrooms. Sprinkle 2 pinches of salt and 2 pinches of pepper all over the mushrooms.
    • Place the mushrooms on parchment paper lined baking sheet and bake for about 5 minutes. When slightly cooled, flip the mushrooms gently and drain the water that it collected.

    Cook Spinach with Eggs

    • Heat two teaspoons olive oil in a sauté pan. Then add the chopped green onions and sauté for 2 minutes. Then add grated garlic and stir.
      Sauteing fresh spinach to make Persian style spinach eggs.
    • Next add the chopped fresh greens and sauté until wilted. Sprinkle 2 pinches salt and 2 pinches black pepper. While sautéing, make sure to let the released juices evaporate or drain the sautéed greens. Allow the sautéed greens to cool a bit.
    • Combine the sautéed greens with the parmesan cheese and feta cheese. Set aside the mixture.
      Adding cheese to sauteed spinach to make spinach eggs.
    • Divide the spinach cheese mixture into two portions. Pile one portion of the mixture on a portabella mushroom and form into a well shape - with the mixture shaped higher along the rim of the mushroom and hollowed out in the center.
      Building up spinach mixture around the rim of portabella mushrooms to stuff it with egg.
    • Carefully crack an egg into the center of the spinach mixture. Repeat with the other mushroom. Bake for 15 minutes or more until set as per your preference. Check the eggs at 10 to 12 minutes and adjust the time accordingly.
      Cracked an egg into the portabello mushrooms with spinach around it.
    • When done, put a dot of butter and sprinkle a pinch of salt and red pepper flakes on the baked eggs.
    • Serve these spinach egg stuffed portobello mushrooms for breakfast, brunch or anytime.

    Notes

    1. Try to buy portabella mushrooms that are large and in a cup form rather than flattened out. Look for mushrooms that are intact and not broken or with bruises.
    2. Make sure to drain or evaporate the juices from the greens very well.
    3. You may also try other cheese like mozzarella or gouda to mix with the spinach mixture.
     
     
     

    Nutrition

    Serving: 1stuffed mushroom | Calories: 234kcal | Carbohydrates: 14g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 174mg | Sodium: 327mg | Potassium: 1100mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13140IU | Vitamin C: 92mg | Calcium: 221mg | Iron: 4mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

    Spinach and Feta Recipes

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    Reader Interactions

    Comments

    1. Michele

      August 30, 2018 at 10:55 pm

      I noticed a difference in the carb count from your list verses the nutrition label. your list has 16 total carbs but label lists zero carbs. Which is correct?

      Reply
      • Roxana Begum

        September 04, 2018 at 9:20 am

        The list is correct. I have to update the program feature that is used for creating the labels.

        Reply
    2. Monica

      May 18, 2018 at 12:40 pm

      What a terrific healthy breakfast idea! Love the greens!

      Reply
      • Roxana Begum

        May 18, 2018 at 2:19 pm

        So Glad!

        Reply
    3. Ellen

      May 17, 2018 at 9:12 pm

      What an impressive dish. Perfect for breakfast or dinner.

      Reply
      • Roxana Begum

        May 18, 2018 at 2:22 am

        So glad you like it.

        Reply
    4. Matt

      May 17, 2018 at 8:44 pm

      Such an awesome low-carb idea! I’m totally gonna try this.

      Reply
      • Roxana Begum

        May 18, 2018 at 2:21 am

        Surely! Hope you enjoy it.

        Reply
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    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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