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November 15

Baby Portobello Mushrooms with Eggs

Snacks Appetizers

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Baby Portobello Mushrooms with Eggs

Hubby Rating
Prep: 10 m  
Total: 25 m  
Makes: 6 ea  
Gluten free, Vegetarian, Keto

I'm sure there are so many stuffed mushrooms recipes out there! I find this stuffed mushrooms recipe to be unique because of its yummy looks and flavor! These lovely appetizers will make your guests happy! They are colorful and so tasty! Made with only 3 ingredients, they can be a perfect healthy alternative to get your party going! It is very easy to make them, so you can work with large quantities at once.

INGREDIENTS


  • 6 medium portobello mushrooms
  • 3 eggs, divided
  • 1 clove garlic, grated
  • 1 tbsp avocado oil
  • Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 400F.

Mix avocado oil, garlic, and a little bit of salt and pepper. Coat mushrooms in that mixture with your hands and layer them on a baking sheet. Place the mushroom into the oven and cook them till they become somewhat soft and most of the liquid is evaporated. You will need to turn them upside down half way through the cooking process. When the mushroom are done, remove them from the oven and set the oven to “broil low” mode.

Separate egg whites from egg yolks. Carefully take each egg white with a spoon and place in inside the mushroom. You will have 3 mushrooms filled. Fill the other three mushrooms with the egg whites just the same way. If they spill a little bit, it’s ok. You won’t use all egg whites for that.

When all eggs are filled, salt and pepper them a little bit and place them into the oven. It will take 3-5 mins to cook them, depending on your oven. Check every minute to make sure that the eggs are done to your liking. Garnish and enjoy!

* You may also like this recipe!


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Tags

Gluten Free, Keto, Vegetarian


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