Egg Stuffed Skinny Portabello Caps

Remember my Breakfast Avocados on the Half Shell I posted forever ago? Well I come to find out that not everyone likes avocados. Crazy I know, right?!  And also some are allergic to them (like my amazing TKW Facebook Admin, Paul). Talk about unfair!  To be allergic to something so truly amazing is just downright cruel!  So to those of you that don’t like them (even though I think you’re crazy and perhaps weird *wink*) or those that are allergic I decided to make this again but with a twist and use some ginormous portabello mushroom caps.

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When I went to make these I realized that it was ‘tween time.  ‘Tween time is that time between 2 major meals (breakfast and lunch for example) where you find yourself positively starving. Since I only had a protein shake for breakfast the buddah belly was rumbling something fierce.

Egg Stuffed Skinny Portabello Caps-collage

This dish was embarrassingly easy to make.  I think the hardest part is cleaning the gills out of the mushrooms. The biggest key to cleaning them out for this dish is to not go too thin or break the walls or poke a hole in the bottom of it.  If you do your egg will  leak out.

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To clean out these portabellos, gently twist off or cut off the stem of each mushroom. Grab a mushroom in one hand and cradle it. Use a soup spoon in your other hand to scrape the gills off, moving in circular path, right around the portabello. The gills will come out very easily, so you don’t need a lot of pressure – in fact, push too hard and you may go right through the mushroom; so tread lightly, and if needed you can go back over it a second time. The gills are edible but for this recipe you need the space.  Plus if you left them in the egg whites would turn muddy in color.

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What’s awesome about these is that they suit most folks dietary lifestyles – paleo, gluten free, lo-calorie, skinny or if you’re like Mr. Fantabulous you eat everything under the sun.

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I honestly can’t wait until Lent to make these like every Friday and every day for lunch.  What I love about food like this is you can add in whatever you want.  So yes, they are skinny but you can totally fatten them up with bacon, sausage and so forth.  Heck you could so make a pizza in purgatory version of these with some pizza sauce, mozzarella cheese, pepperoni and then the egg.

I know, right!  Crazy!  So what will you put in yours?

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When you make these how long you cook them is totally up to me. For me I like my whites cooked all the way through but the yolks runny.  Some folks get wigged out by that and that’s cool.  You don’t have to eat it.  As I show you below you can make them however you want.  The key is to get the whites set.  That’s most important. Why?  If they aren’t set if you try to cut into them it’ll end up being a huge mess on your plate and totally gross.  LOL

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Okay seriously I should NOT be writing about these right now as I’m friggen starving BIG TIME!  See we’re actually at our accountants now (who is seriously AMAZING!  So if you need an accountant in the Pittsburgh area, shoot me an email). Now that’s not a big deal but see I’ve learned that it’s never just an hour here.  Mr. Fantabulous has been friends with him forever and we always stay here to chat.  Well today is longer than usual.  See Mother Nature is being one cranky wenchbag and decided to blast us with not only subzero temps but blizzard conditions.  We only got about 3″ of snow however it was a total white out and hit all at once.

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For those of you that are from the Pittsburgh area we were on the Parkway heading towards the Sq. Hill Tunnels heading into town and I was in neutral going 10 MPH!  THEN….yes then!  We got on rt 51 to head over towards Carrick to where it was a complete halt.  Now I have issues with people who are from here, know how Pittsburgh winters are and yet do not grasp the concept of snow tires on their vehicles.  I just don’t get it.  I don’t care if you have a four-wheeled drive or all wheel drive.  If you have summer tires on your car and try to drive in a blizzard you get stuck.  Period! Well you know what, you deserve to get stuck you donkey!

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OH OH OH!!! There’s a break in the weather and we’re heading out of here.  Love my accountant but seriously I need food!  I’ll be back later…

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*sits back all Home Simpson-style and pats her belly*  I’m sleepy now and full.  LOL  Even though the roads were horrible we managed to hit up our favorite pizza shop on the way home.  Now normally it only takes us about 45-55 minutes to get home from there but since the roads were so bad (and those without snow tires were out on the road I swear sight-seeing snowflakes *idiots*) it took us almost 1.5 hours.  BUT the belly is full, the bra is off (trust me fellas… if you were in a bra for 12 hours you’d want to rip that sucker off as soon as you walked in the door), the hair is pulled up and the jammies are on.  How is it possible that sitting somewhere, doing nothing (well okay I was working on photos and posts) for hours because you felt ‘trapped’ exhausts you?

Now sure I had one killer work out this morning  but man I am just beat.  You know what, I’m going to call it a night and leave you with one last picture.  I guarantee that I’ll be dreaming of these tonight.  Actually come to think of it I do have another package of caps in my fridge AND chorizo.  I’m thinking a crumbled chorizo, black bean, salsa version of this for breakfast tomorrow!  SWEET!!!  Nighty night!!!

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Oh one last thing, really…  If you’re looking for a great meal for Friday’s during Lent and you’re not into fish, make these!  Filling and delicious!

Egg Stuffed Skinny Portabello Caps

Rating 

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Ingredients
  • 4 large portabella caps (about 4-5” round), cleaned plus stalks and gills removed – be careful not to break the sides or bottom
  • 1-2 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 large eggs
  • 1 Tbl chopped chives
  • Add ins: crispy bacon, shredded cheddar, chopped spinach, pancetta, ham, sausage
Instructions
  1. Preheat oven to 400F with the rack in the upper third rack of the oven.
  2. Line a baking sheet with foil and place a cooling rack on top.
  3. Taking a pastry brush and brush the outside of the mushrooms.
  4. Set the mushroom cap-size up on cooling rack.
  5. If adding bacon, spinach, pancetta or other add ins, add them now.
  6. Carefully crack 2 eggs into each cap (if you can only fit one, only add one).
  7. Sprinkle with salt and pepper.
  8. Place in the oven and bake for 15-25 minutes or until the whites are opaque and set. The yolks will be runny when the whites are set but you can cook for longer if you do not want runny yolks.
  9. Remove from the oven and enjoy!

 

6 Responses to “Egg Stuffed Skinny Portabello Caps”

  • Clare says:

    These look amazing. How long do they need to cook, to be solid (like the ones on the left side)? May have to scramble those eggs…I can’t handle runny ones.

    • TKWAdmin says:

      Hi Clare!

      If you don’t like runny yolks go for 20-25 minutes. The yolks will set way faster than the whites. I’ve actually been making an omelet of sorts with scrambled eggs in this. I’ll sautee up my veggies, put them in the mushroom cap and beat 2 eggs together. Pour that into the cap and bake. That takes about 15-20 minutes to be set and still fluffy.

      Best Kitchen Wishes!

  • Mariana says:

    this is a brilianat idea I will make this recipe today.

    • TKWAdmin says:

      Hi Mariana!

      Thank you so much! I’ve been pretty much making these every week. They make a nice and light lunch for me.

      Best Kitchen Wishes!

  • Kelsey says:

    I just made these are they are fabulous!!! I cracked up over your story. I have the fridge of lost items as well! Love your recipes and posts!

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