4 Serves
30 Mins
Preheat your oven to the broil setting. Clean the portobello mushroom caps and gently scrape out the gills if desired using a spoon.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
4 mg / 15 mgVitamin K
582 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
248 µg / 400 µgCalcium
394 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
368 mg / 1,250 mgPotassium
1051 mg / 4,700 mgSodium
336 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Brush the mushroom caps on both sides with olive oil and season them with salt and pepper.
Place the mushrooms gill-side down on a baking sheet and broil for 3 to 5 minutes to soften them.
Remove the mushrooms from the oven and adjust the temperature to 175°C. Turn the caps gill-side up.
Fill each mushroom cap with fresh spinach, pressing it against the sides to create a well, then add a portion of goat cheese into the center.
Carefully crack one fresh egg into the center of each mushroom well.
Return the mushrooms to the 175°C oven and bake for 15 to 17 minutes, or until the egg whites are set to your preference.
25
g95
g20
g
Yemeni
