Eggs Baked in Portobello Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 4 tbsp Parsley
  • 4 Portobello mushrooms, large

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil spray

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on healthyrecipesblogs.com

Ingredients

• 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

Directions

• 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 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. 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.

Nutrition