Portobello Mushroom Stuffed with Egg
Here’s a quick dinner dish that is great for back-to-school or late work nights.
Stuffed portobello mushrooms are easy to make. First, brush off the mushroom (don’t rinse with water), gently twist off any stem (you can chop this up and add it to the stuffing), and the mushroom is ready to fill.
You can use lots of different ingredients to “stuff” your mushroom. I used some basil from the garden, some parmesan cheese, and cracked an egg into each mushroom. With a little seasoning – oregano, sea salt, and pepper – it went into the oven at 400 degrees F for about 15-20 minutes. I paired the stuffed mushrooms with a side garden salad and some sliced avocado – and that was dinner!
Portobello mushrooms are a good source of protein, many B vitamins, and minerals like selenium, copper, potassium, magnesium, zinc, and manganese. Portobellos are naturally low in saturated fat and cholesterol and high in fiber. Just be sure to choose organic, as these mushrooms will absorb and concentrate whatever medium they grow in - good or bad.
Here’s another take on a stuffed portobello mushroom.