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Portobello Eggs #vegetarian #healthy

Portobello Eggs #vegetarian #healthy

Eggs prepared in portobello mushrooms are stunning for early lunch and significant enough for a filling lunch or a meatless supper.

Portobello eggs are a ravishing, sound, and filling dish. I make them frequently in light of the fact that everybody consistently raves about them. I truly love portobello mushrooms. Much like eggplants, they give a veggie lover experience that is exceptionally substantial! They are significant, feeding and exceptionally sound.

It's a really simple formula. Look down to the formula card for the subtleties. Be that as it may, you basically cook portobello mushrooms, at that point break an egg into each mushroom top, and heat until egg whites are set.

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Portobello Eggs #vegetarian #healthy

INGREDIENTS

  • 4 large portobello mushrooms
  • Olive oil spray
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 4 medium eggs
  • 2 tablespoons grated Parmesan cheese
  • 4 tablespoons chopped parsley for garnish

INSTRUCTIONS

  1. Preheat broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
  3. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and 1/4 teaspoon garlic powder. Broil 5 minutes on each side, or until just tender.
  4. Remove the mushrooms from the oven. Drain any liquids. Switch oven from broil to bake, setting the temperature to 400 degrees F.
  5. Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until the egg whites are cooked.
  6. Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with parsley and serve.

For more detail : bit.ly/2IKm54j

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