Baked Stuffed Portobello Mushrooms with Egg

Calories in Baked Stuffed Portobello Mushrooms with Egg

This recipe serves 1 and is 294 calories per serving

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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.

See the recipe card for full nutritional estimation.

Variations and Substitutes

This recipe is easy to customise depending on what you have on hand or your dietary preferences. Whether you switch up the rice, add extra veggies, or make it vegan, there are plenty of ways to make these stuffed mushrooms your own.

• Rice Options – Swap the courgette pilau for any cooked rice or risotto you have on hand. Brown rice, cauliflower rice, or quinoa can also work for a different texture.
• Vegetable Additions – Add some finely diced veggies of choice when cooking the rice, like bell peppers, leeks, or fresh herbs, for extra flavour and nutrients.
• Cheese Topping – Sprinkle with a little grated Parmesan, feta, or mature cheddar before baking for a richer finish.
• Egg-Free Option – Skip the egg and top with extra herbs or a dollop of yoghurt for a different twist.

Tips for Prepping Large Portobello Mushrooms

Properly prepping your mushrooms ensures they hold their shape, absorb flavour, and don’t release too much liquid while baking. Follow these simple steps for the best results:

1. Pre-Bake for Better Texture – If your mushrooms are very large or thick, lightly spray them with oil and bake for a few minutes before adding the filling. This helps them soften without releasing too much liquid into the dish.
2. Choose the Right Mushrooms – Look for firm, fresh mushrooms with deep caps to hold the filling. Avoid any that feel slimy or have a strong odour.
3. Clean Gently – Wipe the mushrooms with a damp paper towel or brush off any dirt with a soft brush. Avoid rinsing under water, as mushrooms absorb moisture and can become soggy.
4. Remove the Stems – Gently twist or cut out the stems to create more space for the filling. You can finely chop and add them to the rice mixture to reduce waste.
5. Remove the Gills – Use a spoon to gently scrape out the dark gills from the underside of the mushroom caps. This prevents them from releasing excess liquid and keeps the filling from becoming too dark or muddy in colour.

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