Baked Eggs in Portabella Cap
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 199.9
- Total Fat: 12.3 g
- Cholesterol: 378.2 mg
- Sodium: 362.8 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.3 g
- Protein: 19.1 g
View full nutritional breakdown of Baked Eggs in Portabella Cap calories by ingredient
Introduction
simple, elegant and pretty healthy! simple, elegant and pretty healthy!Number of Servings: 1
Ingredients
-
1 medium portabella cap
1-2 small balls of fresh, part-skim mozzarella (i used the "ciliegia" size, or cherry sized, usually the smallest you'll find in the supermarket)
2 eggs
Fresh herbs of choice, 1-2 tbs
Salt, to taste
Ground Pepper, to taste
Directions
1) preheat oven to 400 degrees. line a baking sheet with foil and give it a spray with pam/olive oil spray.
2) carefully wipe any dirt from the outside of the portabella cap with a paper towel, then remove the stem. You can leave the gills intact. place the mushroom gill side up on the baking sheet.
Note: you should never rinse or scrub mushrooms, it will compromise the flavor
2) thinly slice the mozzarella into discs. lay them around the mushroom cap.
3) chop up your herbs and scatter half over the inside of the mushroom cap, along with the salt and pepper. reserve the remaining herbs.
4) crack the eggs into the mushroom cap. Bake for 20-30 minutes, according to how well done you like your eggs.
5) after removing the mushroom from the oven, scatter the remaining herbs across the top. carefully transfer to a plate and enjoy!
Serving Size: makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user MANDAHOP.
2) carefully wipe any dirt from the outside of the portabella cap with a paper towel, then remove the stem. You can leave the gills intact. place the mushroom gill side up on the baking sheet.
Note: you should never rinse or scrub mushrooms, it will compromise the flavor
2) thinly slice the mozzarella into discs. lay them around the mushroom cap.
3) chop up your herbs and scatter half over the inside of the mushroom cap, along with the salt and pepper. reserve the remaining herbs.
4) crack the eggs into the mushroom cap. Bake for 20-30 minutes, according to how well done you like your eggs.
5) after removing the mushroom from the oven, scatter the remaining herbs across the top. carefully transfer to a plate and enjoy!
Serving Size: makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user MANDAHOP.