Stuffed Portobello Mushroom
Stuffed Portobello mushrooms, transform the humble portobello mushroom into to a gourmet dish that's both satisfying and nutritious. Portobello mushrooms and eggs make a perfect pair, combining the hearty, earthy flavors of mushrooms with the rich, creamy texture of baked eggs.
Ingredients
- 4 portobello mushrooms
- ½ cup Finely chopped assorted fresh herbs (I used thyme, chives, cilantro and basil)
- 4 Eggs
- 8 Cherry tomatoes
- ½ cup Grated cheese
- Freshly cracked black pepper
- Salt to taste
- Oil to drizzle on top
Instructions
- Gently clean the mushrooms with a damp paper towel to remove any dirt. Remove the stems and use a spoon to scoop out the gills from the underside of the caps to create more space for the filling.
- Place the mushroom on a baking tray and preheat the oven to 400 F
- Finely chop the assorted fresh herbs and sprinkle on the mushroom cavity. Add the sliced cherry tomatoes and season with salt. Drizzle a little oil and bake for 15 minutes.
- Take it out of the oven and crack an egg in each of the mushroom. Sprinkle a little grated cheese and add freshly cracked black pepper.
- Place it back in the oven to cook the egg just until the white portion is cooked, and the yolk is still jammy. Should take about 5 minutes.
- Enjoy the stuffed Portobello mushroom as is or pair with toast bread.
Video
Nutrition
Serving: 1ServingsCalories: 145kcalCarbohydrates: 5gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 178mgSodium: 166mgPotassium: 451mgFiber: 1gSugar: 3gVitamin A: 545IUVitamin C: 8mgCalcium: 131mgIron: 1mg