Portobello Eggs #healthyfood #brunch

Eggs prepared in portobello mushrooms are stunning for informal breakfast and sufficiently significant for a filling lunch or a meatless supper.

Portobello eggs are a lovely, sound, and filling dish. I make them frequently on the grounds that everybody dependably raves about them. I truly love portobello mushrooms. Much like eggplants, they give a veggie lover experience that is substantial! They are generous, supporting and sound.

Step by step instructions to make portobello eggs 
It's a really simple formula. Look down to the formula card for the subtleties. In any case, you essentially cook portobello mushrooms, at that point break an egg into each mushroom top, and prepare until egg whites are set.

The mushrooms are the superstars here, so pick them well – it's ideal to utilize vast, firm portobello mushrooms, that are not very level (or the egg will spill) nor excessively profound (or the egg will take everlastingly to cook).

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INGREDIENTS

• 4 large portobello mushrooms
• Olive oil spray
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon garlic powder
• 4 medium eggs
• 2 tablespoons grated Parmesan cheese
• 4 tablespoons chopped parsley for garnish

INSTRUCTIONS

1. Preheat broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a baking sheet with foil.
2. Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
3. Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and 1/4 teaspoon garlic powder. Broil 5 minutes on each side, or until just tender.
4. Remove the mushrooms from the oven. Drain any liquids. Switch oven from broil to bake, setting the temperature to 400 degrees F.
5. Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until the egg whites are cooked.
6. Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with parsley and serve.

For more detail : bit.ly/2IKm54j

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