Eggs Baked in Portobello Mushrooms

Get your protein fix with this eggs and avocado dish

  • Serves: 4
cal 359
Eggs Baked in Portobello Mushrooms
  • 4 portobello mushrooms, insides scraped and stalk removed
  • 4 eggs, medium
  • 4 tbsp grated mozzarella
  • 3 tbsp finely grated Parmesan cheese
  • olive oil
  • sea salt and black pepper
  • For the garnish

    2 avocados, cubed
  • 3-4 medium tomatoes, deseeded and chopped into chunks
  • 1-2 tbsp sweet chilli sauce
  • 1 tbsp olive oil
  • fresh coriander, chopped, about a handful
  • chives, chopped

Nutrition: per serving

  • cal359
  • fat30g
  • sat fat9.2g
  • protein15.9g
  • salt0.84g
  • carbs6g
  • sugar4.5g

Ingredients

  • 4 portobello mushrooms, insides scraped and stalk removed
  • 4 eggs, medium
  • 4 tbsp grated mozzarella
  • 3 tbsp finely grated Parmesan cheese
  • olive oil
  • sea salt and black pepper
  • For the garnish
    2 avocados, cubed
  • 3-4 medium tomatoes, deseeded and chopped into chunks
  • 1-2 tbsp sweet chilli sauce
  • 1 tbsp olive oil
  • fresh coriander, chopped, about a handful
  • chives, chopped
Like this recipe? Share it!
Method
  • Pre-heat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper. Clean the mushrooms.
  • Carefully cut out the stalk, then scoop out the gills of each portobello mushroom cap. This will give you extra room and prevent your mushroom from being too watery.
  • Place the mushrooms on the baking tray, drizzle a teaspoon of olive oil, then season with a little sea salt and black pepper.
  • In a separate small bowl, crack an egg then pour this into the mushroom cap. Repeat for all mushrooms.
  • Sprinkle a little pinch of salt over the egg, 1 tablespoon of mozzarella around the white of the egg, and scatter over the Parmesan cheese, leaving some of the yolk exposed. Bake in the pre-heated oven on the centre shelf for 14-15 minutes.
  • To make the avocado salsa, mix the cubed avocado and tomato, then season with sea salt, black pepper, olive oil, chopped coriander and sweet chilli sauce.
  • Remove the baked eggs from the oven and allow to set for about 3 minutes before serving. Scatter the avocado and tomato salsa over the baked eggs and garnish with chopped chives.
Like this recipe? Share it!

Nutrition: per serving

  • cal359
  • fat30g
  • sat fat9.2g
  • protein15.9g
  • salt0.84g
  • carbs6g
  • sugar4.5g

7-day Veggie Challenge

FREE food diary

Logo
All of our recipes are accredited by Nutracheck.