2017 is going to be a huge goal of trying to get back to a healthier lifestyle. With that said, cooking is going to be a bigger part of our life. At least we’re really trying to do more homecooked meals.
In the last few months of 2016, I started having a huge love for Portobello mushrooms. Add into our love for breakfast food and eggs in general, I thought about doing something like this for a while and decided this past weekend that with the remaining two Portobello mushrooms left in the pack, I could try this one out. I took some inspiration from the site below for cooking times but I didn’t really season with anything fancy.
Portobello Mushrooms & Eggs
Recipe inspired by: http://healthyrecipesblogs.com/2013/11/04/eggs-baked-in-portobello-mushrooms/
Makes 2 servings
2 Portobello mushrooms
Salt & pepper to season
a dash of Herbes des Provences
olive oil, to spray
How to make it
- Preheat broiler, setting temperature to high. Set oven rack in the middle and line the baking sheet with foil.
- Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with salt and pepper. Broil 5 minutes on each side.
- Remove mushrooms from oven. Switch oven from broil to bake, setting temperature at 400F.
- Break an egg in each mushroom. Sprinkle with Herbes des Provences. Bake 15 minutes, until egg whites are cooked.
- Sprinkle the egg with a dash of salt and pepper. Serve.
If you follow the link above, you can see the variation is to sprinkle with cheese. Which would be our first choice except we ran out of lactose-free cheese (for myself) so I used herbs instead. And that worked out quite well. A note to remember would be to avoid sogginess to wipe clean instead of washing the mushroom. I only remembered that as I turned on the faucet and tried to soak up the water as much as I could. It wasn’t too soggy luckily.
Overall, simple and easy. I really loved the taste of this one and to be honest, I’ve been thinking about heading out to get some more portobello mushrooms and adding cheese to the mixture and it should taste even better.
How do you like to make mushrooms? What variety do you use?