Our Balsamic Roasted Portobellos Are Everything You Need to Start Your Day
Sweet, flavorful and satisfying, these meaty mushrooms topped with spinach, tomatoes and egg make an ideal first bite of the day.
Kicking off your day means getting all of the nutrients you need to stay energized, focused and productive – and that means you can’t overlook key dietary needs like fiber, protein and vitamin B12. But many traditional breakfast recipes lean sweet and sugary rather than hunger-satiating and nutrient rich. Our Balsamic Roasted Portobellos with Fried Eggs, however, are a savory alternative that deliver everything you could possibly need. Put down the sugary cereals, and try one of these meaty mushrooms instead.
Each one of these deliciously satisfying Balsamic Roasted Portobellos includes everything you need for the day ahead. The portobello mushrooms, which make up the hearty base of the recipe, offer up an array of vitamins and minerals. But they also deliver plenty of antioxidants and anti-inflammatory properties – all while satisfying your early-morning hunger with a whole lot of fiber. The leafy green baby spinach delivers an abundance of vitamin K, the nutrient you need for strong bones, healthy blood clotting and plenty of energy. And you can’t overlook the fried egg layered over top. With a whole lot of selenium, vitamin B2, vitamin B12 and choline, plus 6 grams of protein, you’ll have a well-rounded meal that lasts you well into your busy day.
Plus, you can’t miss the combination of tomatoes, fresh basil and balsamic vinegar. These ingredients make every mushroom a can’t-miss breakfast that’s full of flavor.
Balsamic Roasted Portobellos with Fried Egg
- 8 portobello mushrooms, stems removed
- 4 tsp extra-virgin olive oil, divided
- 2 tbsp balsamic vinegar
- 2 tsp Italian seasoning
- 1 tsp sea salt and ground black pepper, divided
- 4 cups baby spinach
- 1 cup thinly sliced red onion
- 12-14 cocktail tomatoes, halved
- 8 large eggs
- ¼ cup fresh torn basil
- Preheat oven to 400°F. In a medium bowl, toss mushrooms, one-half of oil, vinegar, Italian seasoning and one-half the salt and pepper. Place on a large parchment-lined baking sheet. Divide spinach and onion over mushrooms. Place tomato halves around mushrooms and sprinkle with remaining oil, salt and pepper. Bake for 15 minutes.
- Heat a medium skillet on medium-high. Mist with cooking spray and add eggs. Cook for 2 minutes, or until desired doneness.
- To serve, top each mushroom with a fried egg, and spoon over a few roasted tomatoes. Sprinkle with basil.
MAKE AHEAD: Prepare Step one and hold cooked mushrooms in the fridge until ready to eat. Reheat portobellos and tomatoes at 350°F for 10 mins. Top with fried egg.
- Serving Size 2 mushrooms with toppings
- Calories 270
- Carbohydrate Content 16 g
- Cholesterol Content 372 mg
- Fat Content 16 g
- Fiber Content 5 g
- Protein Content 18 g
- Saturated Fat Content 4 g
- Sodium Content 736 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 2 g