Portobello Mushroom, Spinach and Egg Sandwich

AuthorAnnabelle
RatingDifficultyBeginner

Eggs and mushrooms ..... heavenly and a really novel way to cook and serve them.

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Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 2 portobello mushroomscleaned and stem removed
 1 tsp extra virgin olive oil
 2 tbsp hummus
 1 cup spinach(1/2 cup per mushroom)
 2 eggs
 1 tbsp fresh chiveschopped
 salt and pepper to taste
What are we cooking today?
1

Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.

Getting started
2

Heat oven or toaster oven to 180C.

3

Brush the outside of the mushrooms with olive oil and season with salt and pepper.

4

Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).

5

Crack an egg over the top of the spinach and sprinkle with salt and pepper.

6

Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.

7

Top with chives and a sprinkle of pepper.

Annabelle's tips
8

A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.

Ingredients

 2 portobello mushroomscleaned and stem removed
 1 tsp extra virgin olive oil
 2 tbsp hummus
 1 cup spinach(1/2 cup per mushroom)
 2 eggs
 1 tbsp fresh chiveschopped
 salt and pepper to taste

Directions

What are we cooking today?
1

Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.

Getting started
2

Heat oven or toaster oven to 180C.

3

Brush the outside of the mushrooms with olive oil and season with salt and pepper.

4

Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).

5

Crack an egg over the top of the spinach and sprinkle with salt and pepper.

6

Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.

7

Top with chives and a sprinkle of pepper.

Annabelle's tips
8

A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.

Portobello Mushroom, Spinach and Egg Sandwich
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 2 portobello mushroomscleaned and stem removed
 1 tsp extra virgin olive oil
 2 tbsp hummus
 1 cup spinach(1/2 cup per mushroom)
 2 eggs
 1 tbsp fresh chiveschopped
 salt and pepper to taste

Directions

What are we cooking today?
1

Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.

Getting started
2

Heat oven or toaster oven to 180C.

3

Brush the outside of the mushrooms with olive oil and season with salt and pepper.

4

Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).

5

Crack an egg over the top of the spinach and sprinkle with salt and pepper.

6

Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.

7

Top with chives and a sprinkle of pepper.

Annabelle's tips
8

A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 133
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.9g10%
Cholesterol 164mg55%
Sodium 515mg22%
Potassium 411mg12%
Total Carbohydrate 6.6g3%
Dietary Fiber 2.5g10%
Sugars 0.4g

Calcium 4%
Iron 12%
Vitamin D 77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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