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.