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baked mushroom & egg

MyNutriCounter avatar
Recipe by
Shy Strawberry
@MyNutriCounter
London

This baked egg in a portobello mushroom makes a fantastic healthy breakfast. It’s so easy to make, delicious and really nourishing too. We’ve added a sprinkle of nutritional yeast to the top of my mushrooms, which gives a similar taste to cheese (but it’s far more nutritious). It’s important to heat the mushrooms in the grill first as this will prevent them from going soggy.

yield 3 serving(s)
prep time 5 Min
cook time 30 Min
method Bake

Ingredients For baked mushroom & egg

  • 3
    portobello mushrooms
  • 3
    eggs
  • 6
    piccolino tomatoes
  • 1 Tbsp
    fresh parsley, chopped
  • 1 tsp
    mixed herbs
  • 1 tsp
    nutritional yeast

How To Make baked mushroom & egg

  • 1
    Place the mushrooms in the grill and heat for 5 minutes on each side.
  • 2
    Remove from the grill and set the oven to 200C/390F.
  • 3
    When the oven is ready - break the eggs into the centre of each mushroom, then drop in the piccolino tomatoes and sprinkle the mixed herbs and nutritional yeast on top.
  • 4
    Bake for 15 minutes, then garnish with fresh parsley.
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