Eggs Baked in Portobello Mushrooms
4 large portobello mushrooms, stem removed, wiped clean
Olive oil spray (make your own using a spray bottle)
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
½ teaspoon garlic powder
4 large eggs
2 tablespoons grated Parmesan cheese
4 tablespoons chopped parsley for garnish
** broiler: I just use the heating from top of the oven to get that result .
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.
** I used butter on both sides instead
Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper and ¼ teaspoon garlic powder. Broil 5 minutes on each side, or until just tender.
Remove mushrooms from oven. Switch oven from broil to bake, setting temperature to 400 degrees F.
Break an egg into each mushroom.
** I skipped cheese and sprinkle tiny bit more salts and paprika instead.
Sprinkle with the cheese. Bake 15 minutes, until egg whites are cooked.
Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley, and serve.
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. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
Nutrition Per Serving
Serving size: 2 mushrooms; Calories: 258.6; Total Fat: 16g; Carbohydrates: 11g; Sugars: 4g; Sodium: 527mg; Fiber: 3g; Protein: 19.7g