Eggs baked in portobello mushrooms
- 4 portobello mushrooms
- 2 tablespoona olive oil
- 4 eggs
- 4 tablespoons grated reduced-fat mozzarella
- 3 tablespoons finely grated parmesan
- 2 avocados, peeled and chopped
- 3–4 tomatoes, deseeded and chopped
- 1–2 tablespoons sweet chilli sauce
- Handful fresh coriandercilantroX, chopped
- Snipped fresh chives, to garnish
1 Heat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper. Clean the mushrooms with a mushroom brush or wipe with kitchen roll, then carefully cut out the stalks and scoop out the gills. This will create extra room for the eggs and prevent the mushrooms becoming too watery.
2 Put the prepared mushrooms in the baking tray, drizzle with half the olive oil, then season with freshly ground black pepper.
3 Crack 1 egg into a small bowl, then pour into a mushroom cap. Sprinkle 1 tablespoon of the mozzarella around the white of the egg, then scatter over a quarter of the parmesan. Repeat with the rest of the eggs, mushrooms and cheese. Bake on the middle oven shelf for 15 min or until the eggs are set and the mushrooms golden.
4 Meanwhile, mix the avocados, tomatoes, chilli sauce and coriander together and season with black pepper.
5 Remove the baked eggs from the oven and allow to sit for a few min. Scatter the avocado and tomato salsa over the eggs, then serve, garnished with the snipped chives.
Nutrition Info (per serve)
Total fat 29.5g
–Saturated fat 7.6g
Dietary fibre 5.4g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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