Keto Baked Eggs In Mushroom Caps Recipe

Breakfast
Gluten Free
Lunch
Paleo
Quick Easy
Vegetarian
4.9/5
(2111 reviews)
Keto Baked Eggs In Mushroom Caps
Zylo Recipes

Description

Imagine plump, earthy mushroom caps transformed into edible bowls, each cradling a perfectly cooked egg. This is more than just a breakfast or lunch; it's a delightful dance of textures and flavors that invigorates the senses. The mushrooms, after being seasoned, offer a savory foundation, their inherent umami deepened by simple herbs and spices.

Picture biting into the yielding flesh, the slight resistance giving way to a burst of earthy goodness. Then comes the egg. Nestled within the mushroom's embrace, the egg cooks to a sublime consistency.

The whites firm up, creating a soft, pillowy bed for the golden yolk. A gentle touch of a fork or knife releases the yolk, allowing it to flow like liquid gold, coating the mushroom and mingling with its savory juices. This creates a sauce that is both rich and delicate, binding the entire dish together in perfect harmony.

A drizzle of olive oil adds another layer of complexity. Its fruity notes complement the earthiness of the mushrooms, while its smooth texture enhances the overall mouthfeel. Each bite is an experience, a symphony of tastes and sensations that leaves you feeling satisfied and nourished.

This dish isn't just about convenience; it's about savoring the simple pleasures of whole, unprocessed ingredients. The beauty of this recipe lies in its adaptability. Feel free to experiment with different seasonings to complement the mushroom’s natural taste.

A sprinkle of red pepper flakes can add a touch of heat, while a dash of smoked paprika can introduce a smoky depth. A blend of Italian herbs can transport you to a sun-drenched Tuscan countryside, while a hint of garlic powder can create a more robust and savory profile. Beyond the immediate enjoyment, these mushroom caps offer sustained energy and nourishment, making them a fantastic option for those seeking a balanced and satisfying meal.

The combination of protein and healthy fats will keep you feeling full and focused, without the energy crash that can often accompany processed foods. Prepare the mushrooms ahead of time for an even quicker and easier experience. The dish comes together in minutes, providing a comforting and wholesome meal any time of day.

Preparation Time

Prep Time
10 min
Cook Time
23 min
Total Time
33 min

Nutrition Information

Per 1 mushroom cap serving
C
Calories
170 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
7 g

C
Fats
15 g
Saturated Fats 6 g
Unsaturated Fats 7 g

Cholestrol 180 mg
Sodium 150 mg
Potassium 250 mg
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Ingredients

    1.
    Portabella Mushrooms, Raw
    Portabella Mushrooms, Raw
    6 ounce
    2.
    Salt
    Salt
    0.5 teaspoon
    3.
    Black Pepper
    Black Pepper
    0.25 teaspoon
    4.
    Basil, Dried
    Basil, Dried
    0.5 teaspoon
    5.
    Garlic Powder
    Garlic Powder
    0.5 teaspoon
    6.
    Thyme, Dried
    Thyme, Dried
    0.25 teaspoon
    7.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    8.
    Raw Egg
    Raw Egg
    2 large

Instructions

    1.
    Preheat oven to 370 degrees Fahrenheit. Remove stems from two large portabella mushroom caps. Gently scoop out some of the inside of each mushroom to create a 1 to 1.5-inch space for the eggs.
    2.
    Place the mushroom caps upside down on a baking sheet. Sprinkle your preferred seasonings over the mushrooms and drizzle with olive oil.
    3.
    Carefully crack one egg into each mushroom cap.
    4.
    Bake the mushrooms for approximately 23 minutes, or until the eggs are cooked to your liking (over-medium). Adjust baking time for softer or firmer eggs. Serve hot and enjoy!