Baked Eggs In Prosciutto Filled Portobello Mushroom Caps Recipe 445
BAKED EGGS IN PROSCIUTTO-FILLED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)
Provided by rbotzl01
Number Of Ingredients 6
Steps:
- 1.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. 2.Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet. 3.Place one slice of prosciutto inside the mushroom cap. 4.Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap. 5.Sprinkle with black pepper and fresh herbs of choice - I used parsley but thyme would be great as well. (The prosciutto is salty so I don't recommend adding more.) 6.CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.
PORTOBELLO MUSHROOM CAPS AND VEGGIES
Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.
Provided by GEORGIANA HOFFMAN
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
- Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.
Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
BAKED MUSHROOMS CAPS
Large portobello mushroom caps topped with bacon bits, crunchy onions, juicy tomatoes and melting mozzerella cheese! Or if you prefer a touch of Asia, try replacing the bacon bits with minced chicken/pork mixed with a dash of salt, pepper, and soy sauce. Equally yummy!
Provided by Cook Food Mood
Categories Onions
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash mushrooms before removing stems.
- Add a dash of pepper to bacon bits.
- Chop garlic, onions, tomatoes into equally small bits and mix with bacon.
- Grease foil on oven tray and place each mixture-filled mushroom on it.
- Sprinkle shredded mozzerella cheese (or shredded cheddar) over each mushroom.
- Bake in oven for 130C to 150C oven for about 15 min or until cheese has melted.
- Serve them hot!
Nutrition Facts : Calories 315.3, Fat 17.3, SaturatedFat 7.2, Cholesterol 49.6, Sodium 770.5, Carbohydrate 21.6, Fiber 4.7, Sugar 8.9, Protein 21.4
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- Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a spoon, scrape out and remove the gills from the underside of the mushroom caps so there is as much room as possible for the egg!
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- 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 a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
- Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
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