Eggs Baked in Portobello Mushrooms Recipe

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Servings:  servings
Calories: 258.6 kcal

Ingredients

4 large portobello mushrooms, stem removed, wiped clean
Olive oil spray
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon garlic powder
4 medium eggs
2 tablespoons grated Parmesan cheese
4 tablespoons chopped parsley for garnish

Instructions

  • Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  • Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon pepper and 1/4 teaspoon garlic powder. Broil 5 minutes on each side, or until just tender.
  • Remove mushrooms from oven. Drain any liquids. Switch oven from broil to bake, setting temperature to 400 degrees F.
  • Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until egg whites are cooked.
  • Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with parsley, and serve.
Notes
Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don't wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking, bake just until the egg whites are cooked. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. But even if that happens, do not despair: carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
Nutrition Facts
Eggs Baked in Portobello Mushrooms
Amount Per Serving (2 mushrooms)
Calories 258.6Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Sodium 527mg22%
Total Carbohydrates 11g4%
Dietary Fiber 3g12%
Sugars 4g
Protein 19.7g39%
* Percent Daily Values are based on a 2000 calorie diet.