Directions:
- Preheat the oven to 400°F.
- Wipe the mushrooms and remove the stalks. Season with salt and freshly ground black pepper.
- Place in a roasting tin or on a baking sheet and drizzle with 11/2 tablespoons of the olive oil. Bake for 15 to 20 minutes or until becoming soft.
- Meanwhile, heat the remaining olive oil in a pan and fry the chorizo until golden.
- Add the onion and garlic and cook for 5 minutes or until beginning to soften.
- 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.
- Poach the eggs in simmering water.
- Divide the cooked mushroom mixture between the roasted portabello mushrooms.
- Now lay on the freshly cooked poached egg and serve with flat leaf parsley salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.28 Kcal (805 kJ) | ||
| Calories from fat | 120.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.4g | 21% | |
|---|---|---|---|
| Cholesterol | 164.81mg | 55% | |
| Sodium | 123mg | 5% | |
| Potassium | 609.1mg | 13% | |
| Total Carbs | 9.08g | 3% | |
| Sugars | 4.8g | 19% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 10.2g | 20% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.43 Kcal (358 kJ) | ||
| Calories from fat | 53.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 21% | |
|---|---|---|---|
| Cholesterol | 73.23mg | 55% | |
| Sodium | 54.65mg | 5% | |
| Potassium | 270.62mg | 13% | |
| Total Carbs | 4.03g | 3% | |
| Sugars | 2.13g | 19% | |
| Dietary Fiber | 1.05g | 9% | |
| Protein | 4.53g | 20% | |
| Vitamin C | 2.2mg | 8% | |
| Iron | 0.7mg | 8% | |
| Calcium | 17.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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