Portobello Eggs

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Eggs baked in portobello mushrooms are pretty for brunch and significant sufficient for a filling lunch or a meatless dinner.



INGREDIENTS

  • 4 enormous portobello mushrooms
  • 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, putting the temperature to high. Set an oven rack within the heart of the oven. Line a baking sheet with foil.
  • Wipe the mushrooms blank with a humid paper towel. Gently twist off or the stem of every mushroom. Holding every mushroom in a single hand, use a spoon to softly scrape out the gills.
  • Spray the mushroom caps with olive oil cooking spray on equally sides. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and 1/4 teaspoon garlic powder. Broil 5 minutes on every side, or till just tender.
  • Remove the mushrooms from the oven. Drain any liquids. Switch oven from broil to bake, putting the temperature to 400 stages F.
  • Break an egg into every mushroom. Sprinkle with the cheese. Bake 15 minutes, till the egg whites are cooked.
  • Sprinkle the eggs with the remainder 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with parsley and serve.



Portobello eggs are a gorgeous, healthy, and filling dish. I make them fairly usually simply due to the fact everybody at all times raves about them. I actually love portobello mushrooms. Much like eggplants, they supply a vegetarian ride that’s very meaty! They are substantial, nourishing and actually healthy.

How to make portobello eggs
It’s a actually primary recipe. Scroll down to the recipe card for the details. But you merely broil portobello mushrooms, then spoil an egg into every mushroom cap, and bake till egg whites are set.

The mushrooms are the celebrities of the present here, so select them properly – it’s greatest to make use of large, agency portobello mushrooms, that will now not be too flat (or the egg will spill) nor too deep (or the egg will take endlessly to cook).

How to hinder sogginess
There’s one issue whilst making portobello eggs, though. Stuffed and baked portobello mushrooms can turn into soggy.

To keep away from sogginess:
1. Wipe clean, don’t wash them (they take up water).
2. Remove the gills. They have a tendency to launch fairly a bit of liquid (I admit now not to at all times doing this!).
3. Pre-broil to launch a few of the water.
4. In the last degree of baking, bake just till the egg whites are cooked. Baking too lengthy will outcome in comfortable mushrooms that have launched their liquid into the eggs. But even when that happens, don't despair: intently drain the liquid, and location the mushrooms on paper towels to soak as fairly a bit of the liquid as you can.

How to serve portobello eggs
Eggs baked in portobello mushrooms make a fun weekend breakfast, a huge lunch, or a filling meatless dinner whilst served with a salad or a few steamed veggies. When I make them for dinner, I usually serve them with a primary area of cherry tomato salad. This makes for a wholesome and colourful meal.

Is this a wholesome recipe?
I trust that portobello baked eggs are very healthy. Mushrooms have many well being benefits, and eggs are a superfood. This is one meal that I actually enjoy nice about serving to my family!