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Baked Eggs On Balsamic Portobello Mushrooms
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
2
servings
Calories:
104.03
kcal
Ingredients
2
large
portobello mushrooms
2
tsp.
balsamic vinegar
(divided)
1
tsp.
chopped, fresh rosemary
(divided)
2
large
eggs
(poached or fried)
US Customary
-
Metric
Instructions
Wash and cut the stems off the mushrooms (you want a fairly level surface for your eggs). Pat dry.
Place the mushrooms, undersides up, on a parchment lined cookie sheet.
Sprinkle with balsamic vinegar, garlic powder and chopped, fresh rosemary.
Bake at 350 F. for about 20-30 minutes or until the mushrooms are cooked. While they bake, make your eggs.
Remove mushrooms from oven and top with an egg on each mushroom.
Sprinkle with a little extra, fresh rosemary and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
104.03
kcal
|
Carbohydrates:
4.52
g
|
Protein:
8.91
g
|
Fat:
5.69
g
|
Saturated Fat:
1.82
g
|
Cholesterol:
210.93
mg
|
Sodium:
89.24
mg
|
Potassium:
384
mg
|
Fiber:
1.09
g
|
Sugar:
3.06
g
|
Vitamin A:
306.18
IU
|
Calcium:
31.75
mg
|
Iron:
1.25
mg