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Stuffed Portobello Mushrooms with Egg and Pesto

4

35 min

Stuffed Portobello Mushrooms with Egg and Pesto

Stuffed Portobello Mushrooms with Egg and Pesto Photo 1

Time

35 min

Serving

4 persons

Calories

218

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.

Ingredients

  • portobello mushrooms: 4 piece
  • olive oil: 2 Tbsp (or as needed)
  • pesto: 0.25 cup
  • eggs: 4 piece
  • salt and freshly ground black pepper: (to taste)
  • Parmesan cheese: 4 tsp (finely shredded)
  • fresh parsley: 2 Tbsp (minced)

Metric Conversion

Stages of cooking

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  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.
    Stuffed Portobello Mushrooms with Egg and Pesto Photo 2
  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.
    Stuffed Portobello Mushrooms with Egg and Pesto Photo 3
  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).
    Stuffed Portobello Mushrooms with Egg and Pesto Photo 4
  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.
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  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.
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  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.
    Stuffed Portobello Mushrooms with Egg and Pesto Photo 7

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