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

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.
Course Brunch
Cuisine Persian
Keyword Spinach Eggs, Stuffed Mushrooms, Stuffed Portobello Mushrooms
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions
Calories 237kcal
Author Roxana Begum


  • 1 tablespoon olive oil
  • 2 portobello mushrooms large
  • Salt (adjust to taste)
  • 1/4 teaspoon ground 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)


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.
    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.

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.
    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.


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.


Servings: 2             
Serving Size: 1 Spinach Egg Stuffed Mushroom
Calories 237, Total Fat 13 g (Saturated Fat 4 g, Polyunsaturated Fat 2 g, Monounsaturated Fat 7 g), Cholesterol 174 mg, Sodium* 273 mg, Potassium 1145 mg, Phosphorus 325 mg, Total Carbohydrate 16 g, Dietary Fiber 5 g, Sugars 5 g, Protein 15 g
* Not including added salt


Serving: 0g | Calories: 237kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg