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Portobello Mushroom Bake

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Portobello Mushroom Bake

Portobello Mushroom Bake

Metabolism Revolution: Breakfast Part 2

Serves 1

INGREDIENTS

MEAL MAP A

MEAL MAP B

MEAL MAP C

PORTOBELLO MUSHROOM CAPS 2 LARGE
2 LARGE
4 LARGE
SEA SALT 1/4 TEASPOON
1/4 TEASPOON
1/4 TEASPOON
GROUND PEPPER
1/4 TEASPOON
1/4 TEASPOON
1/4 TEASPOON
GARLIC POWDER
1/4 TEASPOON
1/4 TEASPOON
1/4 TEASPOON
EGGS*
2 2 4
FRESH PARSLEY 
2 TABLESPOONS, CHOPPED
2 TABLESPOONS, CHOPPED
2 TABLESPOONS, CHOPPED
AVOCADO, SLICED NONE 1/4 1/4
CHERRIES
1 CUP NONE NONE
TURKEY BACON, *NITRATE-FREE, COOKED
NONE 4 SLICES
4 SLICES

 

1. Preheat the broiler to high. Position a rack in the center of the oven. Line a baking sheet with parchment paper. 

2. Place the mushrooms on the prepared baking sheet and season with half the salt, half the pepper, and half the garlic powder. Place the baking sheet on the center rack and broil the mushrooms for 5 minutes on each side, or until barely tender. 

3. Remove the mushrooms from the oven. Switch the oven to bake at 400º F. Turn the mushrooms cap gill-side up and break an egg into each. Bake for 15 minutes, just until the whites of the eggs are cooked and opaque. Remove from the oven and sprinkle the remaining salt, pepper, and garlic powder on top. 

4. Transfer the mushroom caps to a plate. Garnish with the parsley and, for Meal Maps B and C, the avocado. For Meal Map A, serve with the cherries on the side. For Meal Maps B and C, serve with turkey bacon. 

*If you don't eat any animal products, you any substitute any Vegetarian Protein from the Metabolism Revolution Food List in your book.  Need a copy? Metabolism Revolution is available from booksellers now!

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