Eggs baked in portobello mushrooms make a fun weekend breakfast, a great lunch, and even a vegetarian dinner when served with a big salad. Choose large, firm portobello mushrooms, that are not too flat (or the egg will spill) nor too deep (or the egg will take forever to cook).
- 4 large portobello mushrooms, stem removed, wiped clean
- Olive oil spray (make your own using a spray bottle)
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder
- 4 large eggs
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons chopped parsley for garnish
- Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
- 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 5 minutes on each side, or until just tender.
- Remove mushrooms from oven. Drain any liquids. Switch oven from broil to bake, setting temperature to 400 degrees F.
- Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until egg whites are cooked.
- Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley, and serve.
1. Wipe clean, don't wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking, bake just until the egg whites are cooked. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. But even if that happens, do not despair: carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.