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Roasted Portobello Mushroom with Poached Egg and Chimichurri Sauce

Servings: 8
Prep time:
Cook time:
Total: 40 minutes

Ingredients

  • 1 ¼ cups fresh parsley leaves
  • ½ cup fresh cilantro leaves
  • 3 Tbs fresh oregano leaves
  • ¾ cup olive oil
  • 3 cloves garlic
  • 2 Tbs red wine vinegar
  • ¼ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 8 portobello mushrooms
  • 8 large eggs
  • 2 Tbs fresh queso cheese (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Make Chimichurri sauce: Combine first eight ingredients into a food processor. Pulse until finely chopped and mixture resembles pesto. Set aside 30 minutes while roasting mushrooms or up to 24 hours.
  3. Clean portobello mushrooms; remove stems and scrape gills from underside. Place mushroom caps top down on a sheet pan lined with parchment paper.
  4. Spray with olive oil or nonstick spray and bake mushrooms at 400 for 25 minutes. (While mushrooms cook, boil water and poach eggs working in batches.) Remove mushrooms from oven and pat dry with paper towel to remove water.
  5. Remove mushroom to a plate, top with a poached egg, and a tablespoon of chimichurri sauce. Add fresh queso cheese as garnish, if using. Serve for breakfast, brunch or a light dinner.

Nutrition Information

Per Serving (one portobello mushroom): 134 calories, 8 g protein, 10 g total fat (2 g saturated fat), 5 g carbohydrates, 1 g fiber, 3 g sugar, 186 mg cholesterol, 414 mg potassium, 113 mg sodium

 

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