Baby Portabella Egg Cups


Recipe Serves: 1

Serving Size: 2 Mushroom Cups



Scrambled Egg

1 Large

Baby Portabella Mushroom Caps, Cleaned

2 Caps

Cherry Tomatoes, halved

3 count

Olive Oil

1 tsp

Black Pepper

1 Pinch

Garlic Powder

1 Pinch

Fresh Basil Leaf, to garnish

2 leaves



  • Clean baby portabellas, and clean & slice cherry tomatoes. Set aside.
  • Scramble egg, add pepper and garlic powder for flavor.
  • Split scrambled egg in half, scoop on top of mushroom caps, bottoms faced up.
  • Top with cherry tomatoes.
  • Garnish with fresh basil leaf, if desired.



Calories: 187; Protein: 10g; Carbohydrates: 10g; Dietary Fiber: 2g; Total Sugar: 13g; Added Sugar: 5g; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 215mg; Calcium: 50mg; Potassium: 612mg; Sodium: 187mg; Iron: 2mg

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