Portobello Pesto Baked Eggs

Perfect for breakfast, these portobello mushroom caps are stuffed with pesto and spinach, then baked with eggs for a delicious start to the day.

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 4 Simple Truth Organic™ Portabella Mushroom Caps, stem and gills removed
  • 1 tbsp. olive oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 cups Simple Truth Organic™ Baby Spinach, roughly chopped
  • 1⁄4 cup Simple Truth Organic™ Basil Pesto
  • 4 large Simple Truth Organic™ Cage Free Brown Eggs


  • Heat oven to 400°F.
  • Brush mushroom caps with oil and season with salt and pepper. Place on a rimmed baking sheet.
  • Bake mushrooms for 5 minutes.
  • Meanwhile, stir together baby spinach and pesto.
  • Position mushroom caps stem-side up. Divide spinach mixture evenly between mushrooms creating a divot in the center of each for the egg. Crack an egg in each mushroom cap.
  • Return mushrooms to the oven and bake an additional 15-18 minutes or until egg whites are set and yolks are desired doneness.
  • Refrigerate leftovers.