Food & Cooking Recipes Breakfast & Brunch Recipes Eggs with Mushrooms and Spinach 3.0 (67) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 This all-in-one dish is cooked in parchment, making it healthy and a breeze to clean up. Ingredients 4 teaspoons extra-virgin olive oil, plus more for brushing 1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry 8 ounces cremini mushrooms, coarsely chopped 8 large eggs Coarse salt and ground pepper Directions Preheat oven to 400 degrees, with racks in upper and lower thirds. Prepare four 24-inch-long pieces of parchment according to classic method. Place two pieces on each of two rimmed baking sheets. Brush half of each heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet into a classic shape. Bake until egg whites are set, 6 to 9 minutes, rotating sheets halfway through. Serve immediately. Cook's Notes This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs. Rate it Print