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Grilled Portobello mushrooms with creamed spinach and poached eggs


For the creamed spinach

  • 25g butter
  • 1 small onion, finely diced
  • 2 tbsp flour
  • 200ml milk
  • 100ml cream
  • Grated fresh nutmeg
  • 2 tbsp grated gruyere and Parmesan cheese
  • 200g frozen spinach (Defrosted, drained and chopped)

You will also need

  • 1 tsp vinegar
  • 4 large Portobello mushrooms
  • 1 tbsp olive oil
  • 4 eggs
  • Few salad leaves for serving


Start this recipe by placing the Portobello mushrooms onto a baking tray and remove the stalk. Season well with salt and pepper and drizzle with a little olive oil. Bake for 10 minutes or until soft. Meanwhile, make the sauce by frying the butter and onion together for 3 minutes till soft then stir in the flour and cook for a minute. Add in the milk and cream and mix thoroughly to create a sauce. Add in grated nutmeg, the cheeses and the chopped spinach and mix well. Next, heat a pan with water and drop in the vinegar. Bring to the boil, drop down the temperature to a simmer and poach the 4 eggs till cooked. To serve, place 2 Portobello mushrooms onto 2 serving plates. Fill each mushroom with the creamed spinach and place a poached egg on top of each mushroom. Garnish with a few salad leaves and serve immediately.

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