Eggs baked in portobello mushrooms make a fun weekend breakfast or brunch! Choose large, firm portobello mushrooms, that are not too flat (or the egg will spill over) nor too deep (or the egg will take forever to cook).
4 large portobello mushrooms, stem removed and cleaned
Olive oil spray
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp of garlic powder
4 large eggs
2 tbl grated Parmesan cheese
Preheat broiler, high setting. Set oven rack in the middle. Line a baking sheet with foil.
Spray mushroom caps with olive oil on both sides. Sprinkle with 1/4 tsp of salt, pepper and garlic powder.. Broil 5 minutes on each side, or until tender.
Remove mushrooms from oven. Switch to bake, 400 degrees.
Break an egg into each mushroom. Sprinkle with cheese. Bake 15 minutes, until egg whites are cooked.
Sprinkle with the remaining salt, pepper and garlic powder.
Serving size 2 mushrooms; Calories: 260; Fat: 16g; Carbs: 11g; Protein: 19g