Baked Eggs in a Portobello Cap
- portobello mushroom caps
- black pepper
- fresh parsley or thyme
- a little olive oil
Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
Crack each egg into a small bowl and then carefully slide it onto a mushroom cap
Sprinkle with black pepper and fresh herbs of choice. Parsley and thyme are excellent choices.
CAREFULLY place the baking pan into the pre-heated 375F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs