This recipe is gluten free, dairy free, vegetarian and Weight Watchers friendly
Recipe Card
Baked Stuffed Portobello Mushrooms with Egg
Ingredients
- 2 large portobello mushrooms
- ½ cup of leftover rice or risotto (I used leftovers of my Golden Courgette Pilaf
- 2 medium eggs
- salt and black pepper
- low calorie spray
- fresh Italian parsley
Instructions
- Preheat oven to 160c fan, 180c or 350f (gas mark 4)
- Degill the mushrooms and remove the stalks (remember the stalks have great flavour, so keep them for another dish, don't throw away)
- Season the mushrooms with a little salt and black pepper and spray with some oil
- Stuff with your leftover rice or risotto, you need to make a little bit of a dip in the rice for the egg to sit in otherwise it will just slide off.
- Place the mushrooms on a baking tray and carefully crack the eggs onto the mushrooms.
- Place in the oven and bake until you egg is cooked to your liking.
- Season with a little more black pepper and sprinkle with some Italian parsley.
- Enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Below is the approx nutritional information:
|
Approx NUTRITIONAL INFORMATION |
|
|
1 serving |
|
|
Calories |
144 |
|
Fat |
5.1g |
|
Saturated Fat |
1.5g |
|
Total Carbohydrate |
14g |
|
Dietary Fibre |
0.8g |
|
Sugars |
0.5g |
|
Protein |
9.2g |
sammie86 says
Can't wait to try these .....they look yummy !! Thanks !
rachael says
how do you get your eggs to cook well? I have tried this a couple of times and mine end up to watery/runny or over cooked with hard yolk? I cant seem to get it right 🙁
Siobhan (Slimming Eats) says
I just keep checking it while cooking until it is cooked to my liking.