Brunch

Baked Eggs in Portabella Cap is for Breakfast.

Baked Eggs in Portabella Cap takes 5 minutes to prepare.

Baked Eggs in Portabella Cap takes 20 minutes to cook.

Baked Eggs in Portabella Cap makes 1 servings.

The ingredients for Baked Eggs in Portabella Cap are:

1 medium portabella cap
1-2 small balls of fresh, part-skim mozzarella (i used the "ciliegia" size, or cherry sized, usually the smallest you'll find in the supermarket)
2 eggs
Fresh herbs of choice, 1-2 tbs
Salt, to taste
Ground Pepper, to taste

Here is how you make Baked Eggs in Portabella Cap:

1) preheat oven to 400 degrees. line a baking sheet with foil and give it a spray with pam/olive oil spray.2) carefully wipe any dirt from the outside of the portabella cap with a paper towel, then remove the stem. You can leave the gills intact. place the mushroom gill side up on the baking sheet.Note: you should never rinse or scrub mushrooms, it will compromise the flavor2) thinly slice the mozzarella into discs. lay them around the mushroom cap.3) chop up your herbs and scatter half over the inside of the mushroom cap, along with the salt and pepper. reserve the remaining herbs.4) crack the eggs into the mushroom cap. Bake for 20-30 minutes, according to how well done you like your eggs.5) after removing the mushroom from the oven, scatter the remaining herbs across the top. carefully transfer to a plate and enjoy!Serving Size: makes one servingNumber of Servings: 1Recipe submitted by SparkPeople user MANDAHOP.

The nutritional information for Baked Eggs in Portabella Cap is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 199.9

• Total Fat: 12.3 g
• Cholesterol: 378.2 mg
• Sodium: 362.8 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 1.3 g
• Protein: 19.1 g

The dietary needs meet for Baked Eggs in Portabella Cap is Vegetarian