How does this sound to you: low-carb, low-calorie, healthy, convenient, easy to make? Amazing? I think so too! Well, with my Portobello Mushroom Egg Bakes you get all of these! They are perfect to make for breakfast or any meal of the day. What’s more? They are great to make in advance and simply pack with you as you carry on with your busy schedule. The meatiness of the Portobello, combined with the egg and savory herbs, provide a satisfying meal that you can really sink your teeth into. Here’s the best part: they only have 130 calories, 7 grams of carbs, and 5 grams of fat!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
PORTOBELLO MUSHROOM EGG BAKES
4 large Portobello mushrooms
½ teaspoon each: sea salt, black pepper, garlic powder
2 tsp. fresh dill (you can use any herbs you wish such as basil, rosemary, etc.)
4 TB plain, nonfat Greek yogurt
1/2 yellow onion, finely chopped
1/2 tomato, finely chopped
4 large eggs
How to Prepare
1. Preheat oven to broil setting. Line a baking sheet with aluminum foil and spray foil with non-stick cooking spray. Set aside.
2. Remove the stems from the mushrooms and wipe clean with a paper towel (don’t wet them). Place the mushroom caps underside up onto the baking sheet.
3. Spray the mushroom caps with cooking spray. Sprinkle each of the caps evenly with the salt, pepper, garlic powder, and tarragon. Broil 5 minutes on each side (10min total), or until just tender when pierced with a fork.
4. Remove mushrooms from oven and set to bake temperature at 400 degrees F.
5. Mix the yogurt, onion, and tomato together in a small bowl. Apportion the mixture evenly onto each of the mushroom caps and spread out to cover the cap.
6. Break one whole egg into each mushroom. Bake 15-20 minutes, or until egg whites are cooked.
7. Season and garnish with additional herbs and spices (optional). Enjoy!
100% TASTE, 0% GUILT