Portobello Mushroom Caps with Chorizo and Eggs Recipe

Name: Portobello Mushroom Caps with Chorizo and Eggs
Prep time: 10M
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 0.25 Onions; 2 Portobello Mushroom Caps; 1 Extra Virgin Olive Oil; 4 Pork and Beef Chorizo; 0.25 Sweet Red Peppers; 1 Cilantro (Coriander); 2 Egg (Whole); 0.25 Whole Milk Mozzarella Cheese

7.6g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

42g

Protein

60.9g

Fat

Fiber

758.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 cup, chopped Onions
2 cap Portobello Mushroom Caps
1 tablespoon Extra Virgin Olive Oil
4 link (4" long) Pork and Beef Chorizo
0 1/4 cup, chopped Sweet Red Peppers
1 oz Cilantro (Coriander)
2 large Egg (Whole)
0 1/4 cup, shredded Whole Milk Mozzarella Cheese

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.

Cooking Tip

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