Grilled Portobello Egg Cups
1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This recipe delivers a tasty way to get a hefty vegetable serving and a good amount of protein in your breakfast. Meaty portobello mushroom caps are stuffed with egg and sprinkled with Parmesan for richness, then grilled until the egg cooks to perfection. Be sure to carefully scrape out the dark brown gills from the underside of the mushroom caps; you don’t want to scrape so hard that you break the “wall” of the mushroom cap. If a mushroom cap doesn’t seem to be hollow enough to hold an egg, carefully scrape out some of the mushroom flesh using a melon baller.
Ingredients
Cooking spray
4 spray(s)
Portabella mushrooms
4 large
Garlic powder
¼ tsp(s)
Kosher salt
⅜ tsp(s), divided
Black pepper
⅜ tsp(s), divided
Egg
4 large
Grated Parmesan cheese
2 tbsp(s)
Tomato
¼ cup(s), finely chopped
Chives
2 tsp(s), chopped