Mushroom Egg Bake
Get ready all you seasonal junkies, this mushroom egg bake is the easiest, most delicious start to your day, ever.
Not that the picture does not say it all, but man, is this dish a beaut. Not only is this mushroom egg bake gorgeous, it is to die for, and super clean. All your carb cutters out there, you are welcome. And the great news? Two egg stuffed caps are a serving size, which honestly, I was not even able to finish. But you will be more than full until lunch, trust me.
Mushrooms and eggs, by themselves, are pretty dang delicious. Butttttt, I have been having this nagging craving. A chimichurri craving.
What is chimichurri you ask? Well, chimichurri is traditionally a meat marinade from Argentina. But, I am a firm believer that you can put it on pretty much anything. It brings a fresh herby flavor with a bite of acidity, that is amazing. If you look online there is about one billion different ways to make it. I included what I specifically used today, and it was mainly based on what I had in the house. So, when making this feel free to be experimental! Cooking is more fun that way anyway. You will notice that there are chunks of avocado mixed in with the chimichurri, I like the creaminess that it adds to this mushroom egg bake but, you can omit this if you would like.
Cool ways to incorporate portobellos in your diet:
1.) Sub Portobellos for bread on buns. The average burger bun is anywhere from 150-200 calories. Surprise, one portobello mushroom is about 19 calories.
2.) Obviously, you can stuff them with eggs, but you can also stuff them with meat! Spicy chicken sausage with greens is my favorite!
3.) If you have ever had a portobello mushroom then you know the texture is amazing! I love to chop some up and throw them in tacos, or even in sandwiches. They have this meaty texture that is very satisfying.
4.) And lastly, the obvious, marinate them and throw them into soups or salad.
Mushroom Egg BakePrint Recipe
- 2 Portobello caps, stems removed and cleaned
- 2 tbsp ghee, coconut, or olive oil
- 2 Eggs
- Salt and Pepper
- 2 Garlic cloves
- 1 tsp, Tarragon
- 1 tsp, Mint
- 2 tbsp, Parsley
- 2 tbsp, Cilantro
- 1/2 tsp, Dried Oregano
- 1/2 tsp, Red Pepper Flakes
- 2-3 tbsp, Red Wine Vinegar
- 2-4 tbsp, Olive Oil
- Salt and Pepper
- 1/2 Avocado, diced
Turn on Broiler
Avocado Chimichurri Sauce:
In a food processor add all ingredients except avocado, salt, and pepper
I always start with less of the red wine vinegar and olive oil and add more as needed based on my taste
Pulse until you have reached your desired consistency
I like to keep mine a little more chunky for texture
Add additional olive oil or red wine vinegar if you believe it needs more and pulse again
In a bowl mix together your sauce, diced avocados, salt, and pepper
Brush portobellos with choice of oil and season with salt and pepper
Once oven is pre-heated broil mushrooms for about 10 minutes
Liquid will escape from the mushrooms, be sure to carefully dump this out with tongs
Reduce oven heat to 400 degrees
Remove mushrooms and crack an egg in each of the caps
Place back in oven to bake for 8-12 minutes, checking to see if whites are set
If you would like the yolk to be cooked through be sure to bake until yolks are set
Once eggs are set, you can pour your avocado sauce on top of the mushrooms and enjoy!