Portabello, Egg & Veggie Bake
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Portabello, Egg & Veggie Bake calories by ingredient
Introduction
Yum! Yum!Number of Servings: 4
Ingredients
-
4 Portabello mushrooms (large with stems removed)
4 extra large eggs
1/4 C Italian seasoned bread crumbs
1/2 C Daiya mozzarella cheese
1/2 C chopped green pepper
1/2 C chopped onion
1/4 C chopped tomato
1 tsp sea salt
1 tsp pepper
2 Tbsp olive oil
Directions
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.