Eggs baked in portobello mushrooms caps and topped with a delicious Cajun inspired crawfish-veggie mixture
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6Mushrooms
Author Meme
Ingredients
6largeportobello mushroom caps
6largeeggs
2teaspoonoilavocado or coconut oil
1largeoniondiced
1mediumbell pepperdiced
3clovesgarlicminced
½teaspoonpaprika
¼teaspooncayenne pepper
¼teaspoonsalt
1poundcrawfishthawed if frozen
1tablespoonlemon juice
3ouncespepper jack cheesegrated, 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 ½ cup crawfish mixture and sprinkle with another tablespoon of cheese. Enjoy!
Notes
*Each serving is 1 Mushroom with about ½ cup crawfish mixture and 2 tablespoon grated cheese