Gluten Free Portobello Mushroom Eggs Benedict Feature 2 1.jpg

Gluten Free Portobello Eggs Florentine Recipe

Get ready for an eggs-plosion of flavor! An eggs-traordinary combination of savory mushrooms, creamy eggs and addictive sauce! An eggs- OK, I’m done. Sorry for all the eggs-tra puns. (Really, that was the last one.) It’s just that this Gluten Free Portobello Eggs Florentine recipe has me going a little cuckoo for eggs. Taste it yourself and you’ll understand why!

I had a hankering for hollandaise sauce recently but that sauce is typically a chore! It seems to take a lot of babying as you hope that you don’t “break” the sauce. Yeah, I’m not about that kind of pressure. Instead, I turn to an easy blender hollandaise. Top some portobello mushrooms and fabulous poached eggs (I use cage free eggs from Nature’s Yoke, which by the way were NOT part of the recent egg recall) with this sauce and you’ve got yourself a fancy-schmancy breakfast without much work!

Plus, this recipe can be prepped ahead for easy entertaining. Make the sauce ahead and keep it warm in a thermos that has been rinsed with warm water. Poach your eggs ahead of time by taking 1 minute off the cooking time and then scooping them out of the hot water and into a container of cold water. Refrigerate the eggs until serving time. Bring a pot of water to a simmer when you’re ready to serve and cook the eggs for that last minute. Then, just heat up the spinach and mushroom caps in the microwave and assemble everything when your guests are ready to eat!

Gluten Free Portobello Mushroom Eggs Benedict Recipe.jpg

5 from 4 votes
Gluten Free Portobello Mushroom Eggs Benedict Feature 2 1.jpg
Print Recipe

Gluten Free Portobello Eggs Florentine Recipe

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American, Italian
Servings: 4 servings
Calories: 445kcal
Author: Gluten Free & More

Ingredients

  • 4 large portobello mushroom caps
  • Gluten free nonstick cooking spray
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 small white onion finely diced
  • 1 large garlic clove minced
  • 10 ounces baby spinach
  • ½ teaspoon grated nutmeg
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmesan cheese
  • 4 large cage free eggs
  • 1 tablespoon lemon juice or white vinegar
  • Paprika for garnish if desired

Easy Blender Hollandaise Sauce:

  • 3 large cage free egg yolks
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • ½ cup melted unsalted butter (still warm)

Instructions

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
  • Remove the stems from the mushrooms and scrape out the gills with a spoon. Wipe clean with a damp cloth or paper towel. Spray both sides with cooking spray and place on the prepared baking sheet, gill side up. Sprinkle with a little salt and pepper. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until the mushroom caps are tender.
  • While the mushrooms are baking, prepare the spinach.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, nutmeg, ½ teaspoon salt, ½ teaspoon pepper, and the cream. Cook, stirring occasionally, until all the spinach has wilted and the cream is beginning to thicken, about 5 minutes. Add the Parmesan cheese and cook, stirring for another minute.
  • Place some paper towels on a plate and position by the stove. Put 3 inches of water in a deep skillet or large saucepan. Add the lemon juice and 1 teaspoon salt. Bring to a simmer over medium heat. Crack each egg individually into a small bowl or ramekin and gently pour into the simmering water. Cook for 2-3 minutes or until the whites are firm but the yolks are still runny. Remove from the water with a slotted spoon and place on the plate.
  • Divide the spinach mixture among the mushroom caps, top each with a poached egg, top with hollandaise sauce, and garnish with paprika, if desired.

Easy Blender Hollandaise Sauce:

  • Place the egg yolks in a blender with the lemon juice and salt. Blend on high for about 10 seconds. Remove the plastic top from the blender cap and slowly drizzle in the warm melted butter. Continue to blend until the sauce is smooth. Keep warm.

Nutrition

Nutrition Facts
Gluten Free Portobello Eggs Florentine Recipe
Amount Per Serving
Calories 445 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g105%
Cholesterol 389mg130%
Sodium 343mg14%
Potassium 816mg23%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 4g4%
Protein 13g26%
Vitamin A 7985IU160%
Vitamin C 25.1mg30%
Calcium 177mg18%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Eggs Eggs Benedict Entertaining Florentine Hollandaise Sauce Mushrooms Spinach
0 shares

Leave a Reply

Your email address will not be published.

Recipe Rating




JulyAug 2022 Gluten Free & More Magazine cover

SUBSCRIBE

NOW!

Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!

16108