
Portobello Baked Eggs
Portobello Baked Eggs is a gluten free, lacto ovo vegetarian, primal, and ketogenic main course. This recipe serves 4 and costs $2.31 per serving.
Cook time
20 min
Servings
4
Ingredients
6
Nutrition
per serving233 kcal
Calories
12 g
Protein
19 g
Fat
6 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Turn the oven to broil. Clean mushroom caps and, if desired, lightly scrape the gills out of the underneath of each cap.
- 2
Brush mushrooms on both sides with olive oil , and season with salt and pepper.
- 3
Place gill side down on a sheet pan and cook for about 3-5 minutes.
- 4
Remove from the oven. Turn the oven down to 350°F. Turn the mushrooms gill side up and start building. First, place the spinach into the cap building up the sides and creating a well in the middle, if necessary, to accommodate the egg.
- 5
Add some goat cheese and Carefully break one egg into the well of each of the mushroom caps. Now place them back into your 350°F oven and bake for 15 to 17 minutes depending on how well done or sunny-side-up you like your eggs.
- 6
Serve immediately.
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