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    You are in: Home / Recipes / Portabella Stuffed Mushroom Brunch Recipe
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    Portabella Stuffed Mushroom Brunch

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    English_Rose's Note:

    A lovely low-carb brunch of mushrooms, chorizo and eggs.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400°F.
    2. 2
      Wipe the mushrooms and remove the stalks. Season with salt and freshly ground black pepper.
    3. 3
      Place in a roasting tin or on a baking sheet and drizzle with 1½ tablespoons of the olive oil. Bake for 15 to 20 minutes or until becoming soft.
    4. 4
      Meanwhile, heat the remaining olive oil in a pan and fry the chorizo until golden.
    5. 5
      Add the onion and garlic and cook for 5 minutes or until beginning to soften.
    6. 6
      Add the sliced mushrooms and the stalks and cook until the mushrooms are tender and pan is quite dry - about 10 minutes. Season with salt and pepper and add the chopped parsley.
    7. 7
      Poach the eggs in simmering water.
    8. 8
      Divide the cooked mushroom mixture between the roasted portabello mushrooms.
    9. 9
      Now lay on the freshly cooked poached egg and serve with flat leaf parsley salad.

    Ratings & Reviews:

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    Nutritional Facts for Portabella Stuffed Mushroom Brunch

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 244.1
     
    Calories from Fat 158
    64%
    Total Fat 17.6 g
    27%
    Saturated Fat 4.5 g
    22%
    Cholesterol 223.9 mg
    74%
    Sodium 252.5 mg
    10%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.9 g
    15%
    Protein 13.2 g
    26%

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