These portobello mushroomed stuffed with eggs are delicious and keto friendly. It’s a fun way to mix up the normal breakfast routine with a nourishing and good for you stuffed mushroom!
When looking to expand your keto breakfast options, there are tons of choices to consider.
Why not throw a few mushrooms into the mix!
These egg stuffed portobello mushrooms are a delicious way to change up your morning routine.
Contents
Ingredients:
For the mushrooms:
- 2 portobello mushrooms
- Oil for frying (I used extra virgin olive oil)
- 2 large eggs, at room temperature
For the garlic pesto:
- 4 garlic cloves, peeled and roughly sliced
- 1/2 cup pine nuts
- 1 cup extra virgin olive oil
- 2/3 cup grated parmesan cheese
- 3 cups chopped fresh basil
- Salt & pepper to taste
Instructions
Start by making the pesto first.
Place the basil in a food processor or blendor and add 1 tablepoon of oil. Blend the basil into a paste.
Slowly add in garlic, pine nuts, Parmesan and olive oil. You can also you coconut oil if you prefer.
Continue to blend ingredients until they are smooth, then season with salt and pepper.
Next, we’ll move onto cooking the portobello mushrooms.
Twist off the stems of the mushrooms and remove the gills with a spoon. This will help keep your mushrooms from getting soggy.
Don’t wash your mushrooms with water either, as this can also make your portobellos soggy. Instead wipe clean with a damp cloth.
Heat a pan over medium high heat. Add oil and fry the mushrooms until they are golden in color, about 5 minutes.
Remove the pan from heat and drain your mushrooms. Break an egg into each of the portobellos and return your pan to medium high heat.
Cover and cook for 5 minutes, until the egg whites are cooked and the yolk is still runny.
Season with salt and pepper and top with the pesto.
Serve hot and enjoy!
Breakfast Stuffed Portobello Mushrooms
These portobello mushrooms are stuffed with fried eggs. They are a fun and delicious way to change up the keto breakfast routine!
Ingredients
For the mushrooms
- 2 portobello mushrooms
- Oil for frying (I used extra virgin olive oil)
- 2 large eggs, at room temperature
For the garlic pesto
- 4 garlic cloves, peeled and roughly sliced
- 1/2 cup pine nuts
- 1 cup extra virgin olive oil
- 2/3 cup grated Parmesan cheese
- 3 cups chopped fresh basil
- Salt & pepper to taste
Instructions
- Put the basil in a blender or food processor and add 1 tablespoon of oil. Blend the basil into a paste.
- Gradually add the garlic, pine nuts, Parmesan cheese, and olive oil. Continue to blend until smooth. Season with salt & pepper to taste.
- Twist the stems off the mushrooms and remove the spongy gills using a spoon. Heat a pan with a little oil, fry the mushroom until golden - approx. 5 minutes.
- Remove the pan from the heat and drain any liquid from the mushrooms.
- Break an egg into each mushroom.
- Return the pan to the heat and cook covered for 5 minutes, until the egg whites are cooked and the yolk still runny.
- Season the eggs with salt & pepper, top with the pesto, and serve. Enjoy!
Notes
To keep your mushrooms from getting soggy, wipe clean instead of washing under running water and be sure to remove the gills from inside the portobellos.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 1861Total Fat: 189gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 241gCholesterol: 430mgSodium: 894mgCarbohydrates: 18gNet Carbohydrates: 25gFiber: 7gSugar: 6gProtein: 32g
Nutritional information provided for entertainment purposes only and based on estimates from trusted sources and is not to be construed as medical advice.
If you noticed the nutritional information, this recipe is VERY high in fat. That’s because the pesto sauce is made with so much oil.
The nutrition information here is counting on you consuming about half of the pesto mix, which is quite a lot.
I will say that if you are having a hard time getting in your fat percentage for the day, this pesto recipe will certainly help you!
