Breakfast
Stuffed Breakfast Mushrooms
PrepPr10 minCookCk20 minTotalTot30 minServesSrv2Ca:PCa:P1:0.4
Ingredients
- 4 large portobello mushrooms, stems removed
- 4 eggs
- 1 cup raw cheese (A2 cheddar or similar), grated
- 1 bell pepper, diced
- 2 tbsp butter or coconut oil
- Sea salt and black pepper, to taste
Directions
- Preheat oven to 375°F (190°C).
- Brush the mushroom caps with melted butter or coconut oil and place on a baking sheet.
- In a bowl, whisk eggs with salt and pepper. Stir in diced bell pepper and grated cheese.
- Spoon the egg mixture evenly into each mushroom cap.
- Bake for 18–20 minutes, until eggs are set and cheese is melted.
- Serve hot, with extra butter or a drizzle of coconut oil if desired.
Nutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 808.35
- Total Fat 124.1g
- Saturated Fat 71.3g
- Trans Fat 2.4g
- Polyunsaturated Fat 3.8g
- Monounsaturated Fat 7.3g
- Cholesterol 1134 mg
- Sodium 1905.2 mg
- Carbohydrate 42.4g
- Fiber 14.7g
- Sugar 1.6g
- Protein 93.9g
- Calcium 1791.7 mg
- Phosphorus 737.6 mg
- Ca:P ratio 1:0.4
- Vitamin A 517 mcg
- Vitamin C 128 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1.8 mg
- B3 (Niacin) 26.6 mg
- B5 (Pantothenic) 0.3 mg
- B6 0.8 mg
- Folate 188 mcg
- B12 2 mcg
- Vitamin K 4.9 mcg
- Copper 0.3 mg
- Zinc 4.7 mg
- Selenium 63.8 mcg
