Portobello Mushroom Baked Eggs

Prep Time: 15 mins | Cook Time: 35 mins | Course: Breakfast | Serves: 4

Portobello mushrooms baked with a saute of spinach and garlic, cradle an egg with sour cream and cheese.

4 large portobello mushrooms, stem hulled

2 cups spinach 

2 cloves garlic, minced

1 Tbsp butter 

Salt and pepper, to taste 

2 Tbsp sour cream 

4 eggs

Parmesan cheese, for topping 

Preheat oven to 350*. Spray oil a rimmed baking sheet and place portobellos on it. Set to one side. In a skillet, sauté spinach, garlic, and butter until the spinach is wilted. Take off the heat and stir in seasonings and sour cream. Spoon spinach around the outer edge of the portobellos, leaving the center for the eggs. Crack an egg in the middle of each mushroom center and sprinkle with Parmesan cheese as desired. Bake for 25-30 minutes until the egg is done to your taste.