Food > Recipe Directory > Courses/Meal Type > Main Course > Egg-Topped Portobello Bakes
Egg-Topped Portobello Bakes Recipe
Egg-Topped Portobello Bakes
Ingredients
- 4 giant Portobello mushrooms
- 1 tbsp (15 mL) olive oil
- 2 tbsp (30 mL) balsamic vinegar
- 1/4 tsp (2 mL) each salt and pepper
- 4 tsp (20 mL) basil pesto
- 4 eggs
Preparation
Remove the stem ends from mushrooms and wipe off any clinging dirt. Using a spoon, deepen the cavity where the stem attaches to mushroom so that it leaves a depression large enough to hold a whole egg out of its shell.
Whisk oil with balsamic vinegar, salt and pepper. Brush evenly all over portobello mushrooms. Place mushrooms, gill side down, on a lightly oiled baking tray; bake in a preheated 375F (190C) oven for 5 minutes.
Turn over mushrooms and, using the back of a spoon, spread pesto over mushrooms. Break an egg into each mushroom cap and return pan to oven. Bake for 8 to 10 minutes or until egg is at desired doneness. Taste and season to taste with additional salt and pepper if necessary.
Makes 2 to 4 servings.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 147 |
| Fat (total) | 11 g |
| Carbohydrate | 5 g |
| Protein | 9 g |
| Fibre | 1 g |
| Riboflavin | Excellent source |
| Niacin | Good source |
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