
Baked Portobello Mushrooms

PREHEAT broiler to high. REMOVE stems from mushrooms. SCRAPE out gills with a spoon, carefully, so as not to break edges of mushrooms. PLACE mushrooms on foil-lined baking sheet. BRUSH with olive oil; season with salt, pepper and garlic powder. BROIL for 2 to 3 minutes per side or until slightly tender. LET stand until cool enough to handle and remove excess liquid, patting down to dry.
PREHEAT oven to 400°F. PLACE mushrooms cap sides down. BRUSH with mustard and sprinkle with goat cheese.
CRACK egg into each mushroom. SPRINKLE with thyme. BAKE for about 15 minutes or until whites are set and yolks are cooked to desired doneness. GARNISH with chives.
large EGGS |
4
|
large portobello mushrooms (each about 5 inches in diameter) |
4
|
olive oil |
2 Tbsp.
|
each salt and pepper |
1/4 tsp.
|
garlic powder |
1/8 tsp
|
Dijon mustard |
2 tsp.
|
reduced-fat feta crumbles |
3 Tbsp.
|
chopped fresh thyme |
1 tsp.
|
chopped fresh chives |
1 Tbsp.
|
To easily add eggs to mushrooms, crack each egg into a small cup first and then pour into the mushroom.
These mushrooms are also delicious with grated Parmesan cheese or shredded cheddar cheese.
Calories | 188 |
Total fat | 13 g |
Saturated fat | 3 g |
Polyunsaturated fat | 2 g |
Monounsaturated fat | 7 g |
Cholesterol | 190 mg |
Sodium | 410 mg |
Carbohydrates | 5 g |
Fiber | 1 g |
Sugar | 2 g |
Protein | 10 g |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.