Baked Eggs in Portobello Mushroom Caps

Health Highlights

Ingredients

Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
Rub olive oil on the outside of the mushrooms to help them cook and keep them from sticking to the pan.
Arrange the mushroom caps on a baking sheet.
Place one slice of prosciutto inside the mushroom cap.
Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
Sprinkle with black pepper and parsley.
Carefully place the baking pan into the pre-heated 375°F (191°C) oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how well cooked you like your eggs.

Calories 150

Calories from fat 86

Calories from saturated fat 30.0

Total Fat 9.5 g

Saturated Fat 3.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 8.0 g

Cholesterol 182 mg

Sodium 355 mg

Potassium 420 mg

Total Carbohydrate 6.1 g

Dietary Fiber 1.2 g

Sugars 2.0 g

Protein 10.5 g