Portobello Eggs
Portobello Eggs turn a large mushroom cap into a baked, edible bowl for scrambled egg. The cap holds the filling neatly and releases its own savory juices as it cooks, so the egg picks up a deep, earthy taste with no extra effort. Parmesan melts into a salty crust on top. It needs only six ingredients and one baking sheet, which suits a quick breakfast or a light supper.
Instructions
Heat the oven to 350°F.
Wipe the mushrooms clean with a damp cloth, then pull out the stems and throw them away. Brush the outsides of the caps with olive oil.
Beat the eggs in a bowl with salt and pepper until evenly mixed.
Place the mushroom caps on a cookie sheet, hollow side up, and spoon the beaten egg into each one.
Sprinkle shredded Parmesan over the top and bake for about 10 minutes, until the egg is fully cooked and no longer runny.
Real ingredients, clean nutrition.
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