Portobello Egg Cups
1
Points®
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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