Protein Portobello’s, Hello!

Protein Portobello’s, Hello!


Did you know you can bake eggs inside portobello mushroom caps? Well, you can. It can pose as a challenge depending on the shape of the cap – but I have faith that you’ll be a master at making it work!

So, here we go:


Serving size: 1

  • 3 farm fresh eggs

  • 3 portobello mushroom caps

  • 3 slices of prosciutto

  • 3 dashes of black pepper

  • 3 dashes of fresh parsley or thyme

  • 1 tbsp olive oil


  1. Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.

  2. Disperse the 1 tablespoon of olive oil between the three caps by rubbing it on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.

  3. Place one slice of prosciutto inside the mushroom cap.

  4. Crack each egg into a small bowl and then carefully slide it into a prosciutto-filled mushroom cap.

  5. Sprinkle each with a dash of the black pepper and fresh herb of choice.

  6. CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs. Bonappetite! ​

Calories: 332 | Total Fat: 20.7 g | Carbohydrates: 8.9 g | Protein: 31.2 g | Cholesteral: 686.1 mg | Fiber: 1.4 g | Sugars: 0 g

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