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

Name: Eggs Baked in Portobello Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 bunch Kale, curly leaf, leaves torn; 2 Tbsp Oil, olive; 2 cloves Garlic, chopped; 8 Mushrooms, portobello, stems removed; 2 Tbsp Oil, cooking; 2 tsp Vinegar, red or white wine; 1/2 tsp Chili powder; 1/2 tsp Cumin; for baking Foil; 8 Eggs; 1 Avocados, sliced; 1/2 cup Salsa, any type

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Garlic - Chop garlic. (Can be done up to 5 days ahead)
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)
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

Heat oven to 425F / 218C.
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.
Meanwhile, spread kale leaves out on a second sheet pan and toss with olive oil.
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.)
Crack an egg into each mushroom. Season the tops of the eggs with some salt and pepper.
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.
Slice avocados.
Sprinkle kale leaves with some salt right out of the oven.
Serve mushrooms / eggs with avocado slices and salsa on top. Enjoy with kale leaves on the side.

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