This baked portobello mushroom breakfast recipe with eggs and spinach is super easy to make and loaded with flavor including garlic, butter, and Italian seasoning.
Italian seasonings include marjoram, thyme, rosemary, sage, oregano and basil and are very fragrant. Usually you can find this in a gourmet spice blend.
When the butter is fully melted and the spices have simmered for a minute or two, evenly divide the mixture in all the caps. Bake the caps for about 20 minutes at 350 degrees.
While your portobello mushroom caps are baking, get ready to start poaching your eggs. Bring the water to a boil, then turn down the heat so it is more of a simmer and not a rumbling bubbly boil.
Then, add a teaspoon (maybe a dash more) of white vinegar to the water. Next, crack your eggs into a small bowl and slide the egg from the bowl to the water. This helps them stay in one piece.