Baked Stuffed Mushrooms with Eggs
Looking for a simple yet impressive dish that’s perfect for breakfast, lunch, or dinner? These Baked Stuffed Mushrooms with Eggs are loaded with savory veggies, rich eggs, and a sprinkle of cheese. Low-carb, gluten-free, and packed with nutrients, they’re a wholesome meal you can whip up in 35 minutes.
Ingredients
- 2 large portobello mushrooms, remove & chop stalks
- ½ tsp olive oil, for brushing
- ½ garlic clove, minced
- black pepper
- a few thyme leaves
- 2 tomatoes, halved
- 2 large eggs
- 2 handfuls arugula
Instructions
- Preheat the oven to 350°F (180°C).
- Brush the mushroom cups lightly with a little olive oil and add the minced garlic. Place the mushrooms, bottom-side up, in two lightly greased gratin dishes and season with a little black pepper.
- Top the mushrooms with the chopped stalks and sprinkle over the thyme. Cover the dishes with foil and place in the hot oven to bake for 20 minutes.
- Remove the foil and add the halved tomatoes into the dish. Carefully crack one egg into each mushroom.
- Season the eggs with pepper and add a touch more thyme if desired. Return the dishes to the oven for 10-12 minutes, or until the eggs are set but the yolks remain slightly runny.
- Once done, remove the dishes from the oven and top each mushroom with a handful of arugula. Serve straight from the dish.
Nutrition
Serving: 1gCalories: 108kcalCarbohydrates: 6gProtein: 9gFat: 6gFiber: 2g
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