These portobello mushrooms are stuffed with a ricotta spinach mixture and finished with a runny egg that’s baked right on top. They’re a perfect quick dinner or savory breakfast.
4portobello mushroom capscleaned and stem removed*
2tablespoonsextra virgin olive oildivided
1shallotminced
2clovesgarlicminced
1cupricotta
2cupfrozen spinachthawed and drained of excess water
1/4cupgrated Parmesan cheese
salt and pepper to taste
4eggs
Instructions
Preheat oven to 450°. Place mushrooms on baking sheet and drizzle with 1 tablespoon of olive oil. Bake for about 10 minutes. Remove from oven. Drain off water, and place back on baking sheet. Reduce oven temperature to 400°.
In a small skillet over medium heat, add the remaining tablespoon of olive oil, shallots, and garlic. Cook for 2-3 minutes until softened.
Transfer the mixture to a medium bowl. Add the ricotta, spinach, Parmesan, salt, and pepper to the bowl and mix together.
Spoon the ricotta mixture into each portobello cap. Make a well in the center of each.
Crack an egg into each well. Place the stuffed mushrooms in the oven and bake 10-12 minutes until whites are set.