Portabello, Egg & Veggie Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Portabello mushrooms (large with stems removed)4 extra large eggs1/4 C Italian seasoned bread crumbs1/2 C Daiya mozzarella cheese1/2 C chopped green pepper1/2 C chopped onion1/4 C chopped tomato1 tsp sea salt1 tsp pepper2 Tbsp olive oil
1. Pre heat oven to 425 degrees.
2. Combine green pepper, onion, tomato, bread crumbs, "cheese", salt, and pepper in a bowl.
3. Brush the mushroom(s) inside and out with the olive oil and sprinkle with 1/3 salt.
4. Stuff the mushrooms with the veggie mixture and place in oven. Cook for 15-20 minutes.
5. Pull out the mushrooms and add 1 egg to the top of each. Put back in the oven and cook for 5-10 minutes until the egg is done to your liking.
Make 4 servings (1 mushroom each)
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAELK.
2. Combine green pepper, onion, tomato, bread crumbs, "cheese", salt, and pepper in a bowl.
3. Brush the mushroom(s) inside and out with the olive oil and sprinkle with 1/3 salt.
4. Stuff the mushrooms with the veggie mixture and place in oven. Cook for 15-20 minutes.
5. Pull out the mushrooms and add 1 egg to the top of each. Put back in the oven and cook for 5-10 minutes until the egg is done to your liking.
Make 4 servings (1 mushroom each)
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAELK.
Nutritional Info Amount Per Serving
- Calories: 228.1
- Total Fat: 14.7 g
- Cholesterol: 246.6 mg
- Sodium: 862.0 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.3 g
- Protein: 10.5 g
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