Stuffed Mushrooms And Poached Eggs
Created by dienia b on June 19, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44748
Ingredients
- 4 eggs, poached
- 2 tablespoons butter
- 1 cup onions, sliced
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 4 portobello mushroom caps
- 8 ounces swiss cheese, shredded
- Topping
- 4 tablespoons tahini
- 4 ounces guacamole
- 1/8 teaspoon sesame seeds
- 1/8 teaspoon nigella seeds
How to Make
-
Step 1: Heat butter and caramelize onions and season lightly.
-
Step 2: Add to mushroom caps along with the cheese.
-
Step 3: Bake in 350 degrees F oven until cheese melts and mushroom is slightly brown but cooked about 15 minutes.
-
Step 4: Have water boiling for eggs.
-
Step 5: Take out mushrooms.
-
Step 6: Poach eggs.
-
Step 7: Top mushroom caps with poached eggs, 1 to each cap.
-
Step 8: Season lightly.
-
Step 9: Sprinkle on seeds lightly.
-
Step 10: Serve guacamole and tahini on the side.
Nutritional Facts
- Serving Size: 1 (630.3 g)
- Calories 829.9
- Total Fat - 54.4 g
- Saturated Fat - 23.3 g
- Cholesterol - 988.1 mg
- Sodium - 2197.1 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 3.4 g
- Sugars - 3.2 g
- Protein - 59.8 g
- Calcium - 781.9 mg
- Iron - 5.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg