Eggs baked in portobello mushrooms caps and topped with a delicious Cajun inspired crawfish-veggie mixture
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.
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”]
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”]
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.
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
Ingredients
- 6 large portobello mushroom caps
- 6 large eggs
- 2 tsp oil avocado or coconut oil
- 1 large onion diced
- 1 medium bell pepper diced
- 3 cloves garlic minced
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 pound crawfish thawed if frozen
- 1 TBSP 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
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…
Meme
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These look incredible- goodness on top of goodness on top of goodness! So many awesome layers of flavor!
Thanks Sonali! They really are goodness on top of goodness on top of goodness 😉
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!