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    Recipes » Special Diet » Gluten Free

    Egg Stuffed Portobellos with Crawfish

    Published: Feb 5, 2015 · Updated: Apr 6, 2018 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    Eggs baked in portobello mushrooms caps and topped with a delicious Cajun inspired crawfish-veggie mixture

    Egg Stuffed Portobellos with Crawfish from Living Well Kitchen

    It's no secret that I like breakfast. It's also no secret that I like eggs and that I like veggies, both independently and together.

    Since I'm celebrating mushrooms this week, I thought it would be perfect to put an egg in a mushroom and call it breakfast. And then I went all crazy and made more veggies to put on top while the eggs were baking.

    Egg Stuffed Portobellos with Crawfish from Living Well Kitchen

    I'm so glad I did because my portobello mushroom caps were too small for my eggs and eggs went all over the baking sheet. Cue sad face.

    Luckily, I baked a few of the mushrooms in large silicon muffin liners so the eggs were contained. Not pretty but still contained.

    I do not like it when my food isn't pretty. Which is why toppings are the best way to cover up dishes that are less than pleasing to the eye.

    I think my subconscious knew these weren't going to be attractive because I was already making the veggie-crawfish mixture when I realized the eggs were escaping from the mushroom cap.

    [clickToTweet tweet="Eggs baked in portobello mushrooms, topped w/ a Cajun inspired crawfish-veggie mixture" quote="Eggs baked in portobello mushrooms, topped w/ a Cajun inspired crawfish-veggie mixture"]

    Egg Stuffed Portobellos with Crawfish from Living Well Kitchen

    Y'all... this crawfish mixture is incredibly delicious. I am seafood fanatic, so this recipe really floats my boat. I buy the frozen Louisiana crawfish, and it's a tasty protein to have on hand.

    Please don't get the creepy weird farmed not-from-America crawfish. That makes me feel sad and uncomfortable. If you don't have good crawfish, then you can use shrimp or any other seafood. I bet crabmeat would be out of this world. Gah I love seafood!

    This would be a great recipe to make for guests because it is all made at once and isn't complicated.

    [clickToTweet tweet="Egg Stuffed Portobellos with Crawfish: a high #protein #Cajun inspired breakfast" quote="Egg Stuffed Portobellos with Crawfish: a high #protein #Cajun inspired breakfast"]

    Egg Stuffed Portobellos with Crawfish from Living Well Kitchen

    To start, you bake the mushrooms to release some of their moisture. Do not skip this part! Meanwhile, you can chop all your veggies and thaw the crawfish.

    Then you'll dry your mushrooms really well. I use kitchen towels. You don't want excess moisture or your eggs will be strangely soggy.

    Crack an egg into each portobello mushroom cap, and pop in the oven to bake. Hopefully, you got bigger portobello mushroom caps so the eggs aren't spilling over the sides. If you have smaller mushrooms, you might want to put the mushroom cap in a large muffin tin {or x-large silicone baker liners} and crack the egg in the middle.

    Egg Stuffed Portobellos with Crawfish from Living Well Kitchen

    While the eggs are baking, you'll sauté the onion and bell peppers. Season and stir in the crawfish and lemon juice. You don't need to cook the crawfish, you are just warming it up.

    When the eggs come out of the oven, sprinkle with some cheese {if using}, top with crawfish, and sprinkle with a little more cheese for good measure.

    And there you have it! A delicious, healthy, filling, high protein, veggie-filled, delightful breakfast! or lunch or dinner or snack 🙂

    Egg Stuffed Portobellos with Crawfish from Living Well Kitchen

    Egg Stuffed Portobellos with Crawfish

    Eggs baked in portobello mushrooms caps and topped with a delicious Cajun inspired crawfish-veggie mixture
    No ratings yet
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 Mushrooms
    Author: Meme

    Ingredients

    • 6 large portobello mushroom caps
    • 6 large eggs
    • 2 teaspoon oil avocado or coconut oil
    • 1 large onion diced
    • 1 medium bell pepper diced
    • 3 cloves garlic minced
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon salt
    • 1 pound crawfish thawed if frozen
    • 1 tablespoon lemon juice
    • 3 ounces pepper jack cheese grated, optional

    Instructions

    • Preheat the oven to 400*F. Line a baking sheet with foil {or rub with some oil}.
    • Wipe mushrooms with a damp paper towel to get rid of any dirt. Take out the stem and carefully scrape out the gills, leaving a border.
    • Place mushrooms on baking sheet, gill side up, and bake for 10-15 minutes until mushrooms release their juices. Remove from oven and dry well with towels.
    • Crack an egg in each dried mushroom cap, and return to oven. Bake for 15-20 minutes, until egg is cooked to your desired consistency.
    • Meanwhile, heat oil over medium heat in a skillet and add diced onions and bell peppers. Sauté for 10 minutes. Add garlic, paprika, cayenne pepper, and salt. Stir well.
    • Stir in crawfish and lemon juice, and cook until warmed through. Remove from heat.
    • Once eggs are done, remove from oven; sprinkle each with one tablespoon cheese. Top each with about 1/2 cup crawfish mixture and sprinkle with another tablespoon of cheese. Enjoy!

    Notes

    *Each serving is 1 Mushroom with about 1/2 cup crawfish mixture and 2 tablespoon grated cheese
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Egg Stuffed Portobellos with Crawfish
    Serving Size
     
    1 mushroom
    Amount per Serving
    Calories
    212
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    0
    g
    Monounsaturated Fat
     
    0
    g
    Cholesterol
     
    279
    mg
    93
    %
    Sodium
     
    293
    mg
    13
    %
    Potassium
     
    362
    mg
    10
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    0
    g
    0
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    21
    g
    42
    %
    Trans Fat
     
    0
    g
    Vitamin A
     
    1165
    IU
    23
    %
    Vitamin C
     
    29.1
    mg
    35
    %
    Calcium
     
    161
    mg
    16
    %
    Iron
     
    1.6
    mg
    9
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

     

    You can bet your body weight's worth of beads that I'll be eating this before I head to the parade route this weekend. This and a boozy Mardi Gras Smoothie

    Interested in more recipes with Crawfish? Here you go...

    Crawfish Tacos from Living Well Kitchen

    Crawfish Boil Tacos

    Crawfish Bisque from Living Well Kitchen

    Crawfish Bisque

    Crawfish Monica from Living Well Kitchen

    My version of Crawfish Monica

    Cajun Crawfish Bread from Living Well Kitchen

    Cajun Crawfish Bread

    Meme

     

    « Sweet and Spicy Chocolate Covered Strawberries
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    Comments

    1. Sonali- The Foodie Physician says

      February 06, 2015 at 9:51 am

      These look incredible- goodness on top of goodness on top of goodness! So many awesome layers of flavor!

      Reply
      • Meme says

        February 09, 2015 at 7:11 pm

        Thanks Sonali! They really are goodness on top of goodness on top of goodness 😉

        Reply
    2. Jessica @ Nutritioulicious says

      February 10, 2016 at 7:27 am

      I think they're pretty! And so clever! Why have I never thought to stuff portobellos with eggs?! Genius! Off to check out your mushroom post - I just wrote about mushrooms for my April Today's Dietitian Culinary Corner Column!

      Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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