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Wednesday, 8 June 2022

Eggs Baked in Portobello Mushrooms : Breakfast, Lunch or Supper : Low Carb and Tasty


Eggs baked in Portobello mushrooms make a fun weekend breakfast, a great lunch, and even a vegetarian dinner or supper when served with a 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).

Forget the processed junk - let's cook and savour real, whole foods! Doesn't that sound good ­čśő

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 saut├ę with onions and garlic, so many ways to enjoy them ...

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

37 comments:

Tom said...

...this looks wonderful.

William Kendall said...

Sounds delicious.

dellgirl said...

Oooo, this looks absolutely delicious! It's making me hungry. I might have to stop blogging and go get something to eat...LOLL Thank you for sharing this delicious-ness with us. I agree with you, it would be great for breakfast, lunch, or supper.

Wishing you all the best!

Elephant's Child said...

I do love mushrooms. Tasty - and versatile.

J.P. Alexander said...

Gracias por la receta te mando un beso.

Christine said...

Yummy!

Margaret D said...

That does look good and I love mushrooms.

Valerie-Jael said...

Fabulous idea, must try this soon. Valerie

Crafty Green Poet said...

That looks delicious!

Francisco Manuel Carrajola Oliveira said...

Hummm que aspeto mais delicioso.
Um abra├žo e continua├ž├úo de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Jo said...

Oooh yum. It looks so tasty and what a great, fun way to serve it.

Steve Parker, MD said...

Fun Fact from specialtyproduce.com:
"Despite their popularity today, Portabella mushrooms were once a highly unfavored mushroom due to their brown color and large size. In an effort to increase sales in the 1980s, marketing companies coined the term Portabella and reintroduced the mushroom to the market as a healthy meat alternative with great success."

kathyinozarks said...

oh wow what an awesome idea-thank you

Conniecrafter said...

I think hubby might like this

R's Rue said...

Delicious. Making this.

Jeanie said...

This looks really good. I never would have imagined this one!

Martha said...

What a unique and interesting recipe!

John's Island said...

Hello Jan and Eddie, It was just great to see your comment on my blog yesterday welcoming me back after my long break. And it is just delightful to stop by The Low Carb Diabetic today and see that you are still publishing excellent posts to help us all live the healthy life. I’m printing out today’s recipe and will definitely give it a try … it does sound delicious! Thank you for your blog and for your kind comments on mine. Hope you are both enjoying some more summer-like weather there in the UK. Best regards from Seattle, John

Ananka said...

Looks good. I love Portobello Mushrooms :-D

Jutta Kupke said...

W├╝rde ich gerne mal ausprobieren, aber bisher habe ich bei uns noch keine solchen Pilze entdeckt.
Da muss ich mal die Augen offen halten !
Liebe Gr├╝├če

Creations By Cindy said...

Looks and sounds so good. I love mushrooms! Hugs and blessings, Cindy

Practical Parsimony said...

I love portobello mushrooms, but I wonder if I could bake scrambled eggs in the mushrooms.

DeniseinVA said...

I have the ingredients on my next shopping list Jan. I haven't had portobello mushrooms for some time and this would be a great dish to try for tomorrow's breakfast. Thank you so much and all the best :)

Mary Kirkland said...

I would eat that.

happyone said...

Boy doesn't that look tasty and pretty too. I must try this.

Lowcarb team member said...

GOOGLE TRANSLATION

J.P. Alexander said...
Gracias por la receta te mando un beso.

Thanks for the recipe I send you a kiss

Francisco Manuel Carrajola Oliveira said...
Francisco Manuel Carrajola Oliveira said...
Hummm que aspeto mais delicioso.
Um abra├žo e continua├ž├úo de uma boa semana

Ummm that looks more delicious.
A hug and continuation of a good week

Jutta Kupke said...
W├╝rde ich gerne mal ausprobieren, aber bisher habe ich bei uns noch keine solchen Pilze entdeckt.
Da muss ich mal die Augen offen halten !
Liebe Gr├╝├če

I would like to try it out, but so far I have not discovered any such mushrooms with us.
I have to keep my eyes open!
Best regards,

Lowcarb team member said...

Practical Parsimony said...
I love portobello mushrooms, but I wonder if I could bake scrambled eggs in the mushrooms

Hello there.
There are some recipes that show scrambled eggs in mushrooms, you might like to have a look at this suggestion

https://www.everylastbite.com/scrambled-eggs-mushrooms/

Bon Appetit :)

All the best Jan

Lowcarb team member said...

Steve Parker, MD said...
Fun Fact from specialtyproduce.com:
"Despite their popularity today, Portabella mushrooms were once a highly unfavored mushroom due to their brown color and large size. In an effort to increase sales in the 1980s, marketing companies coined the term Portabella and reintroduced the mushroom to the market as a healthy meat alternative with great success."

Hello Steve
Many thanks for sharing that fun fact.
It does makes sense because Portobello mushrooms do have a robust meaty texture.
We like the slightly smaller cremini mushrooms too.

Enjoy the rest of your week.

All the best Jan

Maria Rodrigues said...

Hi Jan,
That looks so delicious!
Hugs

Lorrie said...

This would make a delicious and filling breakfast.

sandy said...

This looks delicious...

DVArtist said...

Great article on Vit-C and a fabulous recipe. Have a great day.

Teresa said...

Me ha encantado, los har├ę pronto. Besos.

Anonymous said...

This is a good recipe. I am eating mushrooms at the moment and for supper or breakfast I will have a try!

Anonymous said...

Catherine

Bleubeard and Elizabeth said...

This looks and sounds absolutely PERFECT. Perfection indeed.

David M. Gascoigne, said...

Sounds wonderful, and simple too. I will definitely try this one.