We actually only prepared two of these egg stuffed Portobello. The rest were vegan stuffed (without egg and using vegan margarine for the couscous)
6 portobello mushrooms, skinned and stems removed, wash and pat dry
6 aluminum foil rings
6 eggs
Black pepper and salt to serve
Stuffing
Couscous, cook according to package (for only 1 c dry couscous)
Kale as needed, chopped
1 onion, sliced
Minced garlic a little
2 green onion
1-2 red bird eye chilies, sliced
Salt to taste
Heat oil and saute onion and garlic
Add in cooked couscous and Kale plus green onion
Season with salt
Preheat oven 400 F
Place stuffed mushrooms on rings
Crack an egg on each stuffing
Bake for 10-12 mins
Serve immediately
Stuffed Portobello Mushrooms
Servings: 0
Ingredients
- 6 portobello mushrooms skinned and stems removed, wash and pat dry
- 6 aluminum foil rings
- 6 eggs
- Black pepper and salt to serve
Stuffing
- Couscous cook according to package (for only 1 c dry couscous)
- Kale as needed chopped
- 1 onion sliced
- Minced garlic a little
- 2 green onion
- 1-2 red bird eye chilies sliced
- Salt to taste
Instructions
- Heat oil and saute onion and garlic
- Add in cooked couscous and Kale plus green onion
- Season with salt
- Preheat oven 400 F
- Place stuffed mushrooms on rings
- Crack an egg on each stuffing
- Bake for 10-12 mins
- Serve immediately
