Baked Stuffed Portobello Mushrooms with Egg
Serves 2
  • 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
  1. Preheat oven to 180c or 350f (gas mark 4)
  2. Degill the mushrooms and remove the stalks (remember the stalks have great flavour, so keep them for another dish, don't throw away)
  3. Season the mushrooms with a little salt and black pepper and spray with some oil
  4. 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.
  5. Place the mushrooms on a baking tray and carefully crack the eggs onto the mushrooms.
  6. Place in the oven and bake until you egg is cooked to your liking.
  7. Season with a little more black pepper and sprinkle with some Italian parsley.
  8. 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.
  9. Enjoy!
Recipe by Slimming Eats at