Stuffed Portobello Mushrooms with Eggs and Thyme

I will have Steak & Eggs… Oh I mean Mushrooms & Eggs for Brunch! Portobello Mushrooms are meaty and versatile,  rich in fiber, selenium, copper and niacin. Adding mushrooms into your diet may prevent coronary heart disease and cancer. To make it a protein-packed breakfast, serve this side dish with this protein-rich Green Tea Noodle Bowl.

Ingredients:

  • 1 clove garlic, minced
  • 2 portobello mushrooms (large, not flat)
  • 1 sprig of thyme, chopped
  • 1 sprig of watercress, chopped
  • 1 tsp balsamic vinegar
  • Lemon pepper to taste
  • Olive oil spray

Directions:

  1. Preheat oven to 375 degrees F.
  2. Clean mushrooms with a dry cloth. Remove stem and scrape gills out with a teaspoon.
  3. Lightly spray both sides of the mushrooms with olive oil spray and placed on baking sheet.
  4. Crack an egg onto each mushroom.
  5. Divide the garlic, balsamic vinegar, thyme, watercress between the mushrooms.
  6. Sprinkle with lemon pepper to taste.
  7. Place mushrooms in the oven. Bake until the egg whites are set, about 20-25 minutes.
  8. Smile and serve.

Nutrition Information:

Serving Size: 1 Stuffed Mushroom | Calories: 117Kcal |Carbohydrates: 8.6g |Protein: 9.7g | Fat: 5.7g | Saturated fat: 1.6g | Fiber: 3.4 | Sodium: 150mg |

 

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