Baked Eggs in Portabellos

If you're looking to get healthier, it's no secret that cutting down on red meat will make a big difference to your diet.  It can be difficult to feel fully satisfied at dinner without having that slice of protein, which is why I made this dish for dinner tonight.  The large mushroom with an egg delivers a punch of protein and a very satisfying bite.  Tonight, I served it alongside southwestern hashbrowns simply because that's what I had on hand.  However, I think it would be equally delicious served with a salad and a fruity vinagrette or even with some roasted asparagus and a squirt of lemon...yum!

Ingredients:

2 large portabello caps

2 large eggs

1 green onion, sliced

cooking spray

salt and pepper

1.  Preheat the oven to 375.  Meanwhile, clean your mushrooms and remove the stems.  Pat dry and leave the gills intact.

2.  Layer a small baking dish with foil and spray with cooking spray.  Place your mushrooms in the dish and sprinkle with half the green onions.  Top with a single egg, careful to keep it from running off the side of your 'shroom.

3.  Sprinkle with salt and pepper to taste and bake until the eggs are cooked to your liking.  I, myself, prefer the yolks to be a bit runny, so mine took about 20 minutes.  

4.  Serve with your favorite side and garnish with the additional green onion slices.  Enjoy!