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.
Nargesi Esfenaj (Persian spinach and eggs)
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.
Looking for more Egg recipes? You may like these:
- Persian Style Mushroom Frittata with Spinach
- Persian Style Zucchini Frittata
- Shakshuka (Eggs in Tomato Sauce)
- Egg Paratha (Anda Paratha – Omelette Stuffed Paratha)
- Hyderabadi Tomato Curry with Eggs (Tamatar Ka Kut)
Eggs And Spinach For Breakfast – Health Benefits
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.
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.
Tips for Perfect Spinach Egg Stuffed Mushrooms
- 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.
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Spinach Egg Stuffed Portobello Mushrooms
Ingredients
- 1 tablespoon olive oil
- 2 portobello mushrooms large
- Salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 bunch green onions chopped, (1/4 pound or 110 g)
- 1 clove garlic grated
- 1/3 pound spinach fresh, chopped (3 ounces frozen)
- 1/4 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
- 1/2 teaspoon butter grass fed (optional)
Instructions
How to Cook a Portobello Mushroom
- Preheat oven to 400 degrees F.
- Rinse and wipe dry the portabella mushrooms. Take out the stem and scrape the gills.
- 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.
How to 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.
- 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.
- 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.
- 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.
- 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.
Michele
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?
Roxana Begum
The list is correct. I have to update the program feature that is used for creating the labels.
Monica
What a terrific healthy breakfast idea! Love the greens!
Roxana Begum
So Glad!
Ellen
What an impressive dish. Perfect for breakfast or dinner.
Roxana Begum
So glad you like it.
Matt @ Plating Pixels
Such an awesome low-carb idea! I’m totally gonna try this.
Roxana Begum
Surely! Hope you enjoy it.