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Baked Portobello Eggs with Anchovy-Butter and Wilted Spinach

2 caps · 5 g net carbs

5g Net carbs 32.8g Fat 22.3g Protein 412.4 kcal
Baked Portobello Eggs with Anchovy-Butter and Wilted Spinach

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 caps  ·  prep 10 min  ·  cook 18 min  ·  total 28 min  ·  difficulty medium

Seared and oven-baked portobello mushrooms are filled with a sauté of baby spinach, garlic, anchovies, and butter, then finished with eggs and parmesan cheese. Garlic is softened in butter and combined with wilted baby spinach before being spooned into the mushroom caps and topped with grated parmesan. The caps roast at 340°F until egg whites set while yolks remain slightly soft, and the mushrooms brown as they lose excess moisture. Chopped chives and lemon zest finish the dish, adding bright herb and citrus notes to the anchovy-savory butter.

Ingredients

  • portobello mushroomsMushroom, Portabella
    150 g
  • baby spinachSpinach, Baby
    60 g
  • garlicGarlic, Raw
    6 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    18 g
  • butterButter, Salted
    30 g
  • olive oil
    15 ml
  • eggEgg, Whole, raw
    3 each
  • parmesan cheeseCheese, Parmesan, hard
    40 g
  • chivesChives, Raw
    6 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g
  • lemon zestLemon peel, Raw
    2 g

Equipment

  • 12-inch skillet
  • baking sheet

Method

  1. Preheat the oven to 340°F and line a baking sheet with parchment or leave it bare.
  2. Trim mushroom stems and scrape gills if desired; pat caps dry with paper towel to remove surface moisture.
  3. Heat the 12-inch skillet over medium-high heat and add 15 ml olive oil. When hot, place mushroom caps gill-side down and sear 3 to 4 minutes until deeply browned, then flip and sear the exterior 2 minutes. Transfer caps gill-side up to the baking sheet and season each with half of the salt and a light grind of black pepper.
  4. Reduce heat to medium and add 30 g butter to the skillet. Finely mince garlic and add it to the butter, stirring 30 seconds until aromatic. Add 18 g anchovies and mash them into the butter with a spatula until they melt into a smooth paste, about 45 seconds.
  5. Add 60 g baby spinach to the skillet and sauté with the anchovy-butter 1 to 2 minutes until wilted. Remove from heat and taste; adjust salt if needed (anchovies are salty).
  6. Divide the wilted spinach mixture evenly into the mushroom caps, creating a small well in the center of each cap to hold the eggs.
  7. Crack 2 eggs into each prepared cap (4 eggs total), keeping yolks intact. Sprinkle 40 g parmesan cheese evenly over the filled caps and scatter 6 g chopped chives on top. Finish with 2 g lemon zest and the remaining salt and pepper.
  8. Bake at 340°F for 12 to 14 minutes, checking at 12 minutes: egg whites should be set and yolks still slightly soft. If firmer yolks are desired, continue baking in 2-minute increments until preferred doneness is reached.
  9. Remove from oven and let rest 1 to 2 minutes on the baking sheet before serving to let residual heat finish setting the eggs slightly. Serve each baked portobello cap warm.
Preheat the oven to 340°F and line a baking sheet with parchment or leave it bare.

Tips

Pro tip

  • If firmer yolks are preferred, bake an additional 3 to 5 minutes until whites and yolks reach desired firmness.
  • To reduce mushroom moisture, sear both sides in the skillet until deeply browned and let them drain briefly before filling.
  • Mash anchovies into the warm butter so they disperse; this mellows their intensity and distributes umami evenly.

Frequently asked questions

Can I use cremini mushrooms instead of portobello?
Yes. Cremini mushrooms may be smaller, so use one cap per serving or roast two for the same volume, and shorten searing time because they are thinner—this changes cook time but keeps the filling technique the same.
Why did the mushrooms release too much liquid and make the filling runny?
Mushrooms release moisture when they cook; sear them longer on medium-high heat until edges brown to drive off excess water, and drain or blot them before filling to prevent a soggy base.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per cap

Primary macros

5g Net carbs 8% 55% 37%
Net carbs Fat Protein
5 gNet carbs
22.3 gProtein
32.8 gFat
2.3 gFiber
412.4Calories

Electrolytes

Na1534 mgSodium
K614 mgPotassium
Mg76 mgMagnesium

Minerals

Calcium
333 mg
Iron
2.34 mg
Magnesium
76 mg
Phosphorus
385 mg
Potassium
614 mg
Zinc
2.21 mg
Copper
0.223 mg
Selenium
43.7 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

239.8 g per cap

13 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.