Grilled portobello egg cups
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Thanks to the mushrooms, these egg-filled cups are rich in umami flavour for a tasty breakfast or you can add a leafy salad on the side and serve them up for a protein-rich vegetarian lunch.
Ingredients
Portobello mushroom
4 whole, (large), stems removed
Garlic powder or flakes
¼ tsp, (powder)
Egg(s)
4 medium
Grated parmesan cheese
2 tbs
Tomato(es)
1 medium, deseeded, finely chopped
Fresh chives
2 tsp, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven grill to medium-high.
2
Lightly spray both sides of the mushrooms with oil. Place mushrooms on a baking tray, top-side up, and grill for 3 minutes or until lightly browned.
3
Turn mushrooms over, under-side up, sprinkle evenly with garlic powder and season with salt and pepper. Carefully crack 1 egg into each mushroom cap. Sprinkle evenly with parmesan and season with salt and pepper. Grill for 8-10 minutes or until egg whites are set and yolks are cooked to your liking. Top with tomato and chives to serve.
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