RECIPE: Breakfast Mushrooms
Many HIV patients have low vitamin D levels. There’s also some evidence that the popular treatment, antiretroviral therapy (ART), may lower vitamin D levels. This is a problem because vitamin D is important for bone health, and it also supports the immune system of which HIV patients are compromised.
Mushrooms are the only natural, sufficient, non-animal source of vitamin D. We found this recipe which may be beneficial to those requiring this vitamin supplement. Always check with your physician before making dietary decisions.
4 large portobello mushrooms
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
½ teaspoon garlic powder
4 medium eggs
2 tablespoons grated Parmesan cheese
4 tablespoons chopped parsley for garnish
- Preheat the broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a rimmed broiler-safe baking sheet with foil.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder. Broil until just tender, about 5 minutes on each side.
- Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400 degrees F.
- Break an egg into each mushroom. If your eggs are large, you’ll probably need to break each egg into a small bowl and pour some of the egg white out before pouring it into the mushrooms.
- Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.
- Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley and serve.