Stuffed Portobello Mushrooms with Salsa Macha

Sofia Alejandra
Start your day with a nutritious and delicious breakfast, like these stuffed portobello mushrooms with salsa macha sauce! Stuffed with eggs and topped with salsa macha and Parmesan cheese, these portobello mushrooms are a low-carb recipe that is ideal to lead a healthy lifestyle.

This stuffed portobello mushrooms with salsa macha recipe contains 146 calories, making it perfect for a keto meal plan.
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Ingredients
4
Portions
  • 1/4 cups vegetable oil
  • 3 cloves garlic, finely chopped
  • 10 árbol chiles, trimmed and seeded
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 4 eggs
  • 4 portobello mushrooms, stemmed
  • 3 tablespoons Parmesan cheese powder
  • some fresh chives, finely chopped
Preparation
10 mins
15 mins
Easy
  • Preheat oven to 392 °F.
  • In a skillet, heat oil over low heat and cook garlic and chiles until golden brown and softened. Remove and let cool.
  • Transfer ingredients to a blender, add salt and pepper, and blend to a sauce. Set aside.
  • Arrange portobellos on a baking sheet. Spoon salsa macha over portobellos and crack an egg inside each portobello carefully. Top with Parmesan cheese powder.
  • Bake for 15 minutes or until eggs are cooked through. Remove from oven and sprinkle with chives. Serve stuffed portobello mushrooms with salsa macha.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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