Egg and cheese stuffed Portobello

Name: Egg and cheese stuffed Portobello
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Portobello mushrooms 4; Eggs medium 4; Edam cheese a whole piece 3.5 oz; Extra virgin olive oil to taste; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Radicchio head 1; Walnut kernels 0.8 cup; Garlic 1 clove; Extra virgin olive oil to taste

it de fr es br

391

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 391
Carbohydrates g 4.6
of which sugars g 2.9
Protein g 21.1
Fats g 32
of which saturated fat g 7.25
Fiber g 4.2
Cholesterol mg 230
Sodium mg 2367

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

Big, meaty portobello mushrooms. They are perfect for all sorts of easy portobello mushroom recipes. Seriously good stuff. Stuffing them with eggs and cheese really lets their tender sides shine. Instead of heading to the oven—truthfully, this is key—try a quick pan-cook. Keeps it speedy and lets you keep an eye on that oozy, moist cheese and just-set egg. And look, there’s something fun about how the mushroom’s shape holds everything like a natural bowl. Which is great. People keep coming up with new ways to enjoy stuffed portobello mushrooms. In the US, these often pop up during the crisp fall months when mushrooms are everywhere at farmers' markets. Honestly, they work anytime you want a hearty, no-meat meal that still feels special.

When autumn arrives, mushroom dishes get extra love. Probably because their earthy flavors fit right in with cool mornings. Really comfy feel. Some folks even swap out the classic bake for playful things. Like cheesy cupcake versions or cornbread burger patties stuffed with various fillings. With these baked portobello mushrooms stuffed with eggs and cheese, you get something part breakfast stuffed mushrooms, part dinner, and completely satisfying. So... So satisfying. The gooey, golden cheese melts into the savory egg, and the mushroom underneath stays juicy. And the thing is, people looking for low-carb breakfast recipes or keto-friendly options love this combo. For real. Filling and flavorful without fuss. Toss in your favorite cheese or a pinch of fresh herbs to mix things up. Pretty simple, right? With a few ingredients and hardly any time, this recipe shows how much fun you can have with mushrooms. No fancy skills needed, just a love for simple, really tasty food. Which inspires experimentation. Whether you’re after new vegetarian breakfast ideas or want something easy and good, these stuffed mushrooms are ready to impress. Can't go wrong.

INGREDIENTS

391

Calories per serving

Portobello mushrooms 4

Eggs 4 - medium

Edam cheese 3.5 oz (100 g) - a whole piece

Extra virgin olive oil to taste

Garlic 1 clove

Fine salt to taste

Black pepper to taste

To accompany: Radicchio 1 - head; Walnut kernels 0.8 cup (100 g); Garlic 1 clove; Extra virgin olive oil to taste

Preparation

How to prepare Egg and cheese stuffed Portobello

To prepare the portobellos stuffed with eggs and cheese, we start by cleaning the mushrooms. After removing part of the stem, where there is more dirt, you need to scrape it away from the rest of the stem and the cap. Use a small brush or a slightly damp cloth. Detach the stem from the cap, then scoop the latter slightly with a spoon and chop everything with a knife. In a hot pan with a drizzle of oil and a peeled garlic clove, pour the chopped mushrooms and sauté over high heat for a couple of minutes at most, seasoning with salt and pepper. Once ready, remove the garlic and let it cool slightly. In a bowl, grate the cheese through the large holes, then add the chopped chives and mix. At this point, season the inside of the mushrooms with a drop of oil, salt, and pepper, and then fill them with the prepared stuffing. Place a sheet of parchment paper in a non-stick pan and arrange the stuffed portobellos on top with the filled side up. Crack the eggs one by one into a small bowl and slide them into the middle of each mushroom. Season with salt and pepper and cover with the lid, allowing to cook over medium-high heat for a few minutes or until the egg white has set. You have time to wash the radicchio leaves, dry them, cut into strips, and sauté over high heat for a few moments with oil and the peeled garlic. Arrange the warm salad on plates, add the walnuts broken by hand or with a knife, and the portobellos stuffed with eggs and cheese!