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Photo of Portobello Egg Cups by WW

Portobello Egg Cups

1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Mushrooms

4 large, portobello mushrooms

Garlic powder

¼ teaspoon(s), level

Egg, whole, raw

4 medium, raw

Parmesan Cheese

2 tablespoon(s), grated

Tomato

2 large, chopped

Chives, Fresh

2 teaspoon(s), chopped

Instructions

  1. Coat a barbecue rack with cooking spray and heat to a medium-high heat.
  2. Meanwhile, carefully remove the stem from each mushroom cap; using a spoon, carefully scrape out the dark brown gills. Coat the mushroom caps on both sides with cooking spray. Arrange the mushrooms, hollowed side up, on a work surface; sprinkle evenly with garlic powder and season with salt and pepper. Arrange the mushrooms, hollowed side down, on the barbecue rack. Cook for 3 minutes.
  3. Turn the mushrooms over, hollowed side up. Crack 1 egg into each mushroom cap; sprinkle evenly with the Parmesan cheese and season again. Cook for 8-10 minutes, until the egg whites are set and the yolks are cooked to your liking. Remove the mushrooms from the grill; top each with the tomatoes and chives, and serve.

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