Baked Portobello Mushroom Egg


Looking back on my most recent posts and recipes, it would appear that I have become a vegetarian (kale salad and not one, but two Farm Share Fridays). I tend to favor vegetarian meals – they’re generally lighter and less expensive – but I often find myself craving something a little meatier and higher in protein. This meal is the best of both worlds – a hearty Portobello mushroom with the protein of an egg but the lightness of a vegetarian meal. It’s also very pretty – I mean, look at it.

Baked Portobello Mushroom Egg

Yield: 2 servings. Serving size: 1 cap. Per Serving: $0.90, 118 calories, 8g fat, 2g carbs, 10g protein.

Preheat oven to 400 degrees Fahrenheit. Wipe two Portobello mushroom caps clean with a damp paper towel (never submerse mushrooms in water – they’re like sponges). Using a spoon, scrape the gills out of the mushroom cap on the bottom side. This makes room for the egg. Place the mushroom caps in the oven and bake for about 3 minutes upside down, then lay to dry upside down on a paper towel. This releases excess moisture and par cooks the mushroom.

Crumple up tin foil into two rings just smaller than the mushroom cap and place on a baking sheet. Put the mushroom on the ring upside down. The ring should prop the sides of the cap up a bit more than they naturally fall, making more room for the egg.

Crack one egg into a liquid measuring cup, and slowly pour into the mushroom cap. The yolk will come all at once, so pour slowly. If the egg spills over the top, don’t worry – it will just be egg whites and will cook quickly. Repeat with a second egg.

Cook in the oven for about 7 minutes, or until the whites start to set and become opaque. To finish off the top, place in the broiler for about 30 seconds. Top with 2 tablespoons freshly grated parmesan cheese and serve with a side of kale salad.

Everyday Kale Salad


Summer is in full swing and it has left me running in circles (in a good way). I blame training for a triathlon and beautiful weather that begs for outdoor social engagements. I’ve been a little behind on my posts (and laundry, and email, and cleaning…) but I’m getting back on schedule. Because it’s been hard to keep to my usual routine, I’ve been leaning toward easy to prep meals that can keep for a while in the fridge, so that the last minute dinner with the girls doesn’t through of my meal plan for the week. Insert this kale salad. As I’ve said before, kale is my favorite leafy green for many reasons. Today’s reason is it’s heartiness, which allows you to keep kale longer than other salad greens. No more slimy mixed greens for you!

Before I jump into the recipe, I need to highlight one thing: the key here is massaging the kale. Yes, it sounds weird, but it makes a huge difference!

Everyday Kale Salad

Yield: 4 servings. Per Serving (without mix-ins): $0.53, 71 calories, 4g fat, 23g carbs, 2g protein.

Wash 1 bunch of kale (about 1 pound), remove stems, and cut into bite-sized pieces. Whisk together your favorites of the following ingredients:

  • 1 tablespoon oil – I highly suggest olive oil as your base for any dressing, but you could use vegetable oil if necessary.
  • 2 tablespoons vinegar or acid – I like apple cider or red wine vinegars, but you could also use balsamic or rice wine vinegar, or even lemon or lime juice.
  • 1 teaspoon syrup – honey is my go-to, but maple syrup or agave nectar works.
  • 1 teaspoon salt – go kosher or go home!

Massage the kale with your hands much like you would knead dough, until it turns a dark green. Toss in the dressing and let marinate in the fridge for about 20 minutes. Add your favorite salad mixings (pictured here – tomatoes, red onion, fresh corn, and Israeli couscous) and enjoy!