Egg Stuffed Portabella
Recipe: #13921
August 18, 2014
Categories: Breakfast, Mushrooms, 5-Minute Prep, One-Pot Meal, Brunch, Mothers Day, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, more
"A mushroom lover's dream breakfast!!"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (146.8 g)
- Calories 133
- Total Fat - 9.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 208.9 mg
- Sodium - 117.4 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 1.1 g
- Sugars - 2.4 g
- Protein - 8.9 g
- Calcium - 35.4 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove the stem and gills from the inside of the mushroom with a spoon.
Step 2
Wipe the dirt off the mushroom, rub the butter over the inside and sprinkle the herb over butter.
Step 3
Place in a pie plate and crack the egg inside the mushroom.
Step 4
Cook in a preheated 325 degree Fahrenheit oven about 12 to 15 minutes, depending on how you like your yolk cooked. (This can also be done on the grill over low heat for about 18 to 20 minutes)
Tips
No special items needed.
1 Reviews
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