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Stuffed Portobello Mushrooms with Egg and Pesto

Stuffed Portobello Mushrooms with Egg and Pesto

Cost $8.5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $8.5

INGREDIENTS

  • Mushrooms and eggs

    • 4 large portobello mushrooms
    • 🥚 4 large eggs

  • Condiments and seasonings

    • 2 tablespoons olive oil
    • ¼ cup pesto
    • 🧂 Salt to taste
    • 🧂 Freshly ground black pepper to taste

  • Cheese

    • 4 teaspoons finely shredded Parmesan cheese

  • Herbs

    • 2 tablespoons minced fresh parsley

STEPS

1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

2

Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.

3

Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).

4

Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.

5

Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.

6

Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

NUTRIENTS

Per 1 serving

🔥

218

Calories

  • 10
    Protein
  • 2
    Carbs
  • 19
    Fats

💡 Make sure to dry the inside of the mushrooms after broiling to avoid excess liquid.Use fresh pesto for a more vibrant flavor, or make your own at home.Adjust baking time depending on how runny you like the egg yolks.