Eggs are amazing and a life saver for people like me.
When I say people like me, I mean VEGETARIAN.
One egg contains around 6g of complete protein, which can be something a vegetarian diet can lack if you’re not intentional about eating protein packed food.
When Lion Eggs asked me to make a recipe using eggs to help promote their Egg Allergy campaign, I took it as an opportunity to try something new and ran with it.
Eggs Baked In Portobello Mushrooms
I created this lovely recipe which is perfect for breakfast. Portobello mushrooms with eggs baked inside.
A portobello mushroom only contains around 9 calories and has 0.9g of protein, so it’s a great addition to many dishes.
For this dish, I used medium eggs which contain 70 calories and 6.4g of protein, – so each eggy mushroom comes in at around 80 calories with just over 7g of protein. Not bad, eh?
Directions:
- Remove the stalk of the mushroom
- Crack eggs and break inside the mushroom
- Place in oven for 30mins on gas mark 6
- Remove and season as desired
Easy!
I cooked the stalks of the mushrooms too and had them on the side, dressed the dish with spinach and balsamic glaze.
This dish kept me full for hours, I went to the gym and did an hour of cardio and still wasn’t starving for dinner like I usually am!
Eggs! Mushrooms! My two favourite things! I will be trying these out for sure! They look delicious, they’d make an ideal weekend brunch!
Sarah 🙂
This is such a good idea – I’m so going to try this myself!
What a great idea, I am being careful with what i eat at the moment so these would be perfect for me.
Wow I’ve tried eggs in so many variations, but never like this! Thanks for the idea, going to try it for Sunday breakfast 🙂
They look great! Plus it’s an easy recipe, and I’m sure it’s delicious too! xx