Poached Eggs and Spinach Stuffed Portobellos Recipe from Jessica Seinfeld
Step-by-step instructions to make Poached Eggs and Spinach Stuffed Portobellos in just about 30 minutes
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Cooking tools:
- Pastry brush
- Slotted spoon
- Paring knife
- Baking dish
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Paper towel
- Plate
Ingredients
- 4 large Portobello mushrooms
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt, plus more for serving
- ¼ teaspoon freshly ground black pepper, plus more for serving
- 2 large shallots
- 2 5-ounce packages fresh baby spinach (about 12 cups)
- ½ teaspoon white wine vinegar
- 4 large eggs
- 2 tablespoons chopped fresh dill
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