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Stuffed Portobello Mushrooms with Egg and Pesto
Stuffed Portobello Mushrooms with Egg and Pesto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate breakfast with impressive low-carb stuffed portobellos for brunch.
Ingredients:
  • 4 large portobello mushrooms
  • 2 tablespoons olive oil, or as needed
  • 0.25 cup pesto
  • 4 large eggs
  • 4 teaspoons finely shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat the broiler. Cover a baking sheet with aluminum foil.
  • Wipe mushrooms clean with a damp cloth, remove stems, and scoop out gills using a spoon, being gentle to keep the mushroom intact. If needed, create more space by scraping some flesh out. Brush tops with olive oil and arrange them upside down on a baking sheet.
  • Broil the mushrooms in the preheated oven until they start to release liquid, around 5 to 6 minutes. Remove from the oven and lower the temperature to 400°F (200°C).
  • Drain any liquid from the mushrooms and gently dry the insides using a paper towel. Place mushrooms back on the baking sheet and lightly brush the foil with more oil to prevent sticking.
  • Fill each mushroom with a generous dollop of pesto. Carefully crack an egg into each one, then season with salt and pepper, and top with a sprinkle of Parmesan cheese.
  • Bake in the hot oven until whites are cooked and egg yolks are done to your preference, for 12 to 15 minutes. Sprinkle with fresh parsley before serving.

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