Baked Stuffed Portobello Mushrooms with Egg
- 2 large portobello mushrooms
- ½ cup of leftover rice or risotto (I used leftovers of my Golden Courgette Pilaf)
- 2 eggs
- salt and black pepper
- Spray oil
- fresh Italian parsley
- Preheat oven to 180c or 350f (gas mark 4)
- Degill the mushrooms and remove the stalks (remember the stalks have great flavour, so keep them for another dish, don't throw away)
- Season the mushrooms with a little salt and black pepper and spray with some oil
- Stuff with your leftover 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 the mushrooms on a baking tray and carefully crack the 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.
- Enjoy!
Recipe by Slimming Eats at https://www.slimmingeats.com/blog/baked-stuffed-portobello-mushrooms-with-egg
3.5.3208