Eggs Baked in Portobello Mushrooms : Low Carb

'Eggs baked in Portobello mushrooms make a fun weekend breakfast, a great lunch, and even a vegetarian dinner when served with a big salad. Choose large, firm Portobello mushrooms, that are not too flat (or the egg will spill) nor too deep (or the egg will take forever to cook)', says blogger, foodie and mom,Vered DeLeeuw. She says 'forget the processed junk - let's cook and savor real, whole foods!' Sounds good to me ... what do you think?

Ingredients
Serves Two
4 large portobello mushrooms, stem removed, wiped clean
Olive oil spray
½ teaspoon (kosher) salt, divided
½ teaspoon black pepper, divided
½ teaspoon garlic powder
4 large eggs
2 tablespoons grated Parmesan cheese
4 tablespoons chopped parsley for garnish

Instructions on how to prepare and cook this dish can be found here

... did you know that Portobello mushrooms have a robust meaty texture making them good for roasting, baking and stuffing. They are great for barbecuing, too – just dot with butter, crushed garlic, herbs and seasoning and cook for a few minutes until the juices run, or slice thickly and sauté with onions and garlic, so many ways to enjoy them ...

All the best Jan