Switch up your breakfast routine with these savory, low-carb, stuffed portobellos and serve this to impress guests at your next brunch.
Step1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step2
Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
Step3
Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
Step4
Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
Step5
Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
Step6
Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.
Prepare Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Calories:
218 kcal
Carbohydrate:
2 g
Cholesterol:
193 mg
Dietary Fiber:
1 g
Protein:
10 g
Saturated Fat:
5 g
Sodium:
222 mg
Total Fat:
19 g
