Portobello Mushroom Caps with Chorizo and Eggs
7.6g
Net Carbs
42.0g
Protein
60.9g
Fat
2.0g
Fiber
758
Calories
Ingredients:
- 1 ounce Cilantro (Coriander)
- 2 caps Portobello Mushroom Cap
- 2 large Eggs (Whole)
- 1/4 cup shredded Whole Milk Mozzarella Cheese
- 1/4 cup chopped Onions
- 1 tablespoon Extra Virgin Olive Oil
- 4 link (4" long) Pork and Beef Chorizo
- 1/4 cup chopped Sweet Red Peppers
Directions:
- Preheat oven to 375°F. Remove stem and gills from mushrooms and brush with olive oil. Place on a baking sheet covered with aluminum foil and bake for 10 minutes until softened.
- While the mushrooms are in the oven, cook the chorizo, bell pepper and onion in a medium skillet until the vegetables are softened and the chorizo is fully cooked. Drain off excess oil, stir in cilantro and fill the mushroom caps evenly with the mixture on the baking sheet.
- Fry two eggs to desired doneness in the skillet used for the chorizo. Add an egg to each filled mushroom then top with cheese. Place the mushroom caps back into the oven for about 5 minutes to melt the cheese. Serve immediately.
