I never realized how perfect the size of Portobello mushrooms caps are to nestle freshly cracked eggs into. It’s like they were made for one another. And they were made for your plate!
The best part of this recipe is how adaptable it is. You can literally fill your mushroom caps with ANYTHING. If you really want to go breakfast-style, perhaps some ground turkey sausage, diced honey ham, or crumbled turkey bacon with spinach and a little sharp cheddar cheese? Or if you’re a spinach-artichoke dip enthusiast (ahem!), spinach, artichokes and some fresh mozzarella would be fantastic.
Heck, go all out and stuff them with crab meat and low fat cream cheese for a little extra indulgence.
That’s the great thing about eggs. They don’t really have a prominent flavor so they can be paired with almost anything. In fact, one of my favorite things to do with leftovers (of any sort) is to throw them in a sauté pan, crack an egg on top and make some sort of hash. It can transform your meal into something different with minimal extra work or ingredients.
The mushroom caps acquire a sensational sweetness when they’re roasted that compliments the aromatic garlic and cuts the bitterness of the kale. The creamy goat cheese serves as the perfect binder for all of the ingredients while adding a mild tangy flavor. All of these ingredients create a perfectly balanced flavor profile that is oh-so satisfying.
I topped my caps with fresh basil to round out the Italian flare.
….ok, also because I have a basil plant on its last leg that I’m desperately trying to use. It’s only a matter of time! #blackthumb. If anyone has advice on how to keep fresh herb plants alive inside an apartment with minimal sun exposure, please share your wisdom!
Tuscan Portobello Baked Eggs
- 4 Portobello mushroom caps, stems and gills removed
- 4 large eggs
- 2 cups fresh kale
- 1/2 cup roasted red peppers, diced (I used jarred)
- 2 cloves of garlic, minced
- 1 ounce goat cheese
- 2 tbsp. extra virgin olive oil
- Salt and pepper to taste
- Optional garnish: fresh basil
- Preheat oven to 350 degrees F. Spray an 8×12 inch baking dish with non-stick cooking spray
- Brush mushroom caps with 1 tbsp. olive oil. Place mushroom caps, gill-side up, on prepared baking pan. Roast for 10 minutes.
- In the meantime, heat a large non-stick skillet over medium heat. Add remaining olive oil and kale. Sprinkle with salt and pepper and sauté for 3-4 minutes, until wilted. Add garlic and sauté for an extra minute, until aromatic. Add roasted red peppers and goat cheese. Stir to combine.
- Remove caps from the oven and evenly distribute filling in them. Try to fill caps closer to the edges, leaving an open space in the center.
- Crack one egg into the center of the each cap. Place back in the oven and roast for an additional 18-21 minutes, or until egg whites turn opaque. Top with fresh herbs and serve.
Nutrition Facts per Serving (1 Portobello baked egg)
Calories: 175; Total Fat: 11 gm; Saturated Fat: 3 gm; Cholesterol: 188 mg; Sodium: 210 mg; Carbohydrates: 8 gm; Fiber: 2 gm; Sugar: 1 gm; Protein: 10 gm