About
Yum, these mushroom caps are a fabulous lunch! They can also serve as a solid breakfast, thanks to the runny eggs in the middle of each mushroom. There is plenty of protein in this meal to keep you full, and the only fat is 100% healthy from a generous drizzle of olive oil. For meal prepping, you can season your mushrooms in advance, but wait until you’re ready to cook to crack the eggs inside.
Ingredients
- 6 ounce portabella mushrooms, raw
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon basil, dried
- ½ teaspoon garlic powder
- ¼ teaspoon thyme, dried
- 1 ½ tablespoon olive oil
- 2 large raw egg
Instructions
- Preheat an oven to 370 degrees. Prepare two large portabella mushroom caps by removing the stems and gently scooping some of the inside out with a spoon. You need a 1 – 1 ½ inch of space for the eggs to fit.
- Set the mushrooms caps on a prepared sheet tray, with the tops against the tray. Sprinkle all the seasonings and olive oil over the mushrooms.
- Crack one egg into each mushroom cap.
- Bake the mushrooms for about 23 minutes for over-medium eggs. You can bake for more or less time to your liking. Enjoy hot!
Nutrition Facts
- Servings: 2
- Calories: 189.8kcal/794.3kJ (per serving)
- Fat: 15.8g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 8.3g (per serving)
