fresh portobello mushroom stuffed with a baked egg, topped with fresh tomato, avocado and feta cheese.
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4(click to scale)
Calories 220kcal
Ingredients
4eachfresh portobello mushrooms
4eachegg
8Tbspdiced tomatoescanned and drained
4Tbspcrumbled feta cheesecrumbled
4tbspfresh parsleychopped
2secondscooking spray
1eachavocadosliced
1/4tspground black pepper
2Tbspfresh garlic peeled, chopped
1/4tspkosher salt
2tbspextra virgin olive oil
Instructions
Clean and remove the fins and stem of the Portobello. Discard the fins and keep the stem for another recipe.
Spray a sheet tray and place the mushrooms fin side up evenly spaced onto the tray. Drizzle with olive oil, and top with the chopped garlic.
Place into a 350F oven for 5-7 minutes or until just fork tender. Remove from the oven and top with the cracked egg. Be careful not to spill over the side of the cap. Place into the oven for another 10 minutes until the egg is baked through. The egg must reach 140F.
In a bowl, mix the diced tomato, salt and pepper. Set aside.
Remove the cooked Portobello from the sheet tray and place onto a serving dish. Spoon tomato mixture over the top. Garnish each with avocado, feta, and parsley.