Baked Stuffed Portobello Mushrooms with Egg
Slimming Eats Recipe
Green – syn free per serving
Extra Easy – syn free per serving
- 2 large portobello mushrooms
- 1/2 cup of leftover rice or risotto (I used leftovers of my Golden Courgette Pilaf)
- 2 eggs
- salt and black pepper
- Frylight or Pam spray
- fresh Italian parsley
Preheat oven to 180c or 350f (gas mark 4)
Degill your mushrooms and remove the stalks (remember the stalks have great flavour, so keep them for another dish, dont throw away)
Season the mushrooms with a little salt and black pepper and spray with some Frylight or Pam spray.
Stuff with your leftoever rice or risotto, you need to make a little bit of a dip in the rice for the egg to sit in otherwise it will just slide off.
Place your mushrooms on a baking tray and carefully crack your eggs onto the mushrooms.
Place in the oven and bake until you egg is cooked to your liking.
Season with a little more black pepper and sprinkle with some Italian parsley.
These are great for breakfast and free up your HEb for later in the day, but of course are equally yummy any time of day.
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: