Stuffed Portobello Mushroom - Protein Style

Yields 1 mushroom, but very easy to double or make however many you like.

Nutritional Information:  150 calories per stuffed mushroom

 

 Ingredients:

• Portobello mushroom:  LARGE (like 5"-7") diameter – make sure you get one with non-broken sides
• 1 egg 
• 1/4 red bell pepper
• TBSP chopped onion
• 1/2 TBSP chopped cilantro
• 1/2 tsp chopped jalapeno
• ½ tsp fresh (or dried) thyme
• 1/2 tsp white truffle oil (or olive oil will do)
• Garlic salt to taste 
• Salt and pepper to taste
• Dusting of Parmesan (really, just a sprinkle) 
• 1 TBSP non-fat Greek yogurt on top (after baked if you want)

Directions:

1. Baking sheet with some aluminum foil
2. Remove mushroom stem and place on baking sheet for snack later
3. Pour truffle oil in mushroom
4. Crack egg in center – be sure NOT to break the yolk
5. Carefully sprinkle red pepper, onion, cilantro, jalapeno, and thyme on top.  NOTE:  if you aren’t planning on “wowing” anyone with your phenomenal creation, I suggest putting vegetables on mushroom before you crack the egg – as an extra precaution or so you can seal in the goodness.
6. Garlic salt, S&P, and DUST or Parmesan
7. Bake at a low level, about 250 for about 15 minutes.  If you want, you can bake the mushroom for a bit, prior to filling it with yumminess, and then re-bake (also recommended).
8. Right before you take it out of the oven, give a quick broil – if you want the edges crispy.
9. Note:  It’s better if you don’t cook the egg all the way.  This allows the yummy egg yolk to become a gooey hot mess.