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Week of 1/14/19

Eggs Baked in Portobello Mushrooms
and salsa / avocados / kale chips

Active: 25 min Total: 45 min
Original GF Paleo Vegetarian
Eggs Baked in Portobello Mushrooms
Build flavor in these mushroom caps filled with eggs by brushing the mushrooms in a Southwestern-inspired marinade and topping the finished dish with your favorite salsa.
Smarts: Some of the egg whites may spill out of the portobello mushroom caps, especially if using smaller mushrooms. To make clean-up easier, line the sheet pan with foil before roasting the mushrooms.
Tags
Whole30
Proteins
Eggs
Cuisines
American
Save recipe
66

Ingredients

Metric
Servings:
4
Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn
  • Oil, olive - 2 Tbsp
Eggs Baked in Portobello Mushrooms:
  • Garlic - 2 cloves , chopped
  • Mushrooms, portobello - 8 , stems removed
  • Oil, cooking - 2 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Foil - for baking
  • Eggs - 8
  • Avocados - 1 , sliced
  • Salsa, any type - 1/2 cup

Prep

  1. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  2. Mushrooms / Kale - Remove stems and scrape out gills from mushrooms. Remove and discard stems from kale leaves. (Can be done up to 3 days ahead)
  3. Marinate mushrooms - Whisk together cooking oil, vinegar, garlic, chili powder, and cumin. Brush marinade onto all sides of mushrooms. Let mushrooms marinate for 20 minutes. (Get oven heating while mushrooms marinate.)

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Make

  1. Heat oven to 425F / 218C.
  2. Line a sheet pan with some foil. Spread mushrooms on the pan, hollow-side facing up. Transfer to the oven and roast for 10 minutes to get them started cooking.
  3. Meanwhile, spread kale leaves out on a second sheet pan and toss with olive oil.
  4. Remove mushrooms from the oven and reduce oven temperature to 350F / 177C. (Note: If the mushrooms have released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry.)
  5. Crack an egg into each mushroom. Season the tops of the eggs with some salt and pepper.
  6. Transfer both sheet pans (mushrooms and kale leaves) to the oven and continue roasting until eggs are cooked to your liking and kale leaves are crisp. This should take about 6 to 8 minutes for both.
  7. Slice avocados.
  8. Sprinkle kale leaves with some salt right out of the oven.
  9. Serve mushrooms / eggs with avocado slices and salsa on top. Enjoy with kale leaves on the side.

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