Phase 4Phase 5Phase 6

Baked Portobello Eggs

Name: Baked Portobello Eggs
Yield: 4 servings
Ingredients: 4 large Portobello mushrooms (stem removed, wiped clean); Olive oil spray (make your own using a spray bottle); 1/2 tsp kosher salt (divided); 1/2 tsp black pepper (divided); 1/2 tsp garlic powder; 4 large eggs; tbsp grated parmesan cheese; 4 tbsp chopped parsley (for garnish)

Baked Portobello Eggs

Calories: 103
Protein: 9g
Servings: 4

Breakfast · Dinner · Lunch

Ingredients

4 large Portobello mushrooms (stem removed, wiped clean)
Olive oil spray (make your own using a spray bottle)
1/2 tsp kosher salt (divided)
1/2 tsp black pepper (divided)
1/2 tsp garlic powder
4 large eggs
tbsp grated parmesan cheese
4 tbsp chopped parsley (for garnish)

Method

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
Break an egg into each mushroom
Sprinkle with 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 per serving

Calories	103
Protein	9g
Carbs	4g
Fiber	1g
Sugar	2g
Fat	6g
Saturated fat	2g
Sodium	381mg