Description
Flavorful mushrooms crafted with low-carb, high-protein, and fiber-rich ingredients, aiming to keep you full and energized without spiking your blood sugar levels out of range.
Plus, it’s a versatile dish that respects gluten-free, dairy-free, and vegetarian diets, making it perfect for almost everyone at the table.
Ingredients
Scale
- 2 large portobello mushrooms, remove & chop stalks
- 1/2 tsp. olive oil, for brushing
- 1/2 garlic clove, minced
- black pepper
- a few thyme leaves
- 2 tomatoes, halved
- 2 large eggs
- 2 handfuls arugula
Instructions
- Preheat your oven to 375°F (190°C).
- Take your portobello mushrooms and gently brush them with olive oil. Sprinkle the minced garlic, a dash of black pepper, and thyme leaves inside the caps.
- Arrange the mushrooms and tomatoes on a baking sheet, lined with foil.
- Bake the mushrooms and tomatoes in the preheated oven for about 5 minutes to heat them through.
- Carefully crack an egg into the middle of each mushroom cap, returning it to the oven. Bake for an additional 10 minutes, or until the egg whites have set but the yolks remain tenderly soft. If you enjoy a harder egg, bake long and check the eggs every 2 minutes.
- Toss the arugula in a drizzle of of olive oil and a pinch of pepper.
- Serve the mushrooms on a bed of arugula and enjoy.
Notes
This recipe cooks the eggs to a sunny side up temperature. If you’d like a harder egg, cook it for 2-4 minutes more until at your desired doneness.
- Prep Time: 5
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 108
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
