Portobello Mushrooms with Sauteed Spinach and Egg

A delicious recipe for sauteed portobello mushrooms on a bed of sauteed garlic spinach, topped with feta cheese, egg and pickled radish.


  • 4 large portobello mushrooms (stems removed)
  • 2 pounds baby spinach
  • 2 cloves garlic (minced)
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup crumbled feta cheese
  • 2 large eggs

For pickled radishes:

  • 1 radish (finely sliced)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt


  1. Add 2 tablespoons of extra virgin olive oil in a large pan over high heat.
  2. When the oil is hot, add portobello mushrooms facing up and cook for 5 minutes. Flip them over and cook for another 5 minutes, until they look golden brown.
  3. In a medium size pan, add 1 tablespoon olive oil and chopped garlic. Cook for one minute and add spinach. Cook for two minutes or until spinach has completely wilted and season well with salt and pepper. Set aside.
  4. Flip the mushrooms over one last time and cook for two minute, to get rid of excess water. Turn the heat off, transfer to a plate and set aside.
  5. Add a little oil to the same pan and add eggs. Cook on medium heat for about 3 minutes so the yolks are still soft but not cold and season with salt and pepper.
  6. Divide spinach evenly among two plates and top with mushrooms.
  7. Sprinkle feta cheese on top of mushrooms and top with an egg.
  8. Garnish the plates with a few slices of pickled radish. Serve immediately.

For pickled radishes:

  1. Put vinegar, salt and sugar in a bowl and mix well. Add vinegar mix to radish, cover and let marinade for at least 30 minutes.


Making the pickled radish is optional but does add a whole new layer of flavor.


Keywords: recipe, brunch

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