Baked Eggs in Portobello Mushrooms to Jumpstart Your Morning
Many of us are on a constant quest to find healthier recipes that won’t require us to give up meat. After making this recipe I finally understand why vegetarians say that portobello mushrooms can actually be a good replacement for your favorite meat. When baked, these gigantic earthy cups gain a lot of flavor and pair beautifully with eggs and parsley. Meat lovers will never go back after trying this.
Baked Eggs in Portobello Mushrooms
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2
- 2 eggs
- 2 portobello mushrooms
- 1 pinch salt and pepper
- 2 oz feta cheese
- 1 pinch garlic powder
- 1 tablespoon chopped parsley
Choose portobello mushrooms that can actually hold the egg inside for the whole bake time. Cut their stems off.
Crack your eggs into the mushrooms.
#SpoonTip: Try to use cold eggs, as the whites will be more set and won’t run all over your baking sheet.
Add salt, pepper, garlic powder and crumbled feta on top. Bake at 400°F for 12 mins if you like your eggs just cooked, or for 15 mins if you like them fully set.
Add the chopped parsley to garnish and dig in.
For other uses of your new favorite edible cup, check these out: