Mushrooms are like great vessels, they hold wondrous ingredients and also simple ones that you may never think of. I have stuffed them before with meats and herbs and cheeses, but last night I baked eggs in them. Holy Snickerdoodles, they were AWESOME!!! Using portabella mushrooms which were the perfect catcher’s mitt for my eggs, which can hold two eggs, was also mighty filling.
This is a perfect meal for breakfast, lunch or dinner.
Baked Eggs & Herbs in Portabella Mushroom Caps
2 medium portabella mushroom caps
4 large eggs
2 T chopped fresh chives
1 T chopped scallions
Salt & pepper
Cooking spray (olive oil or regular vegetable oil)
Preheat the oven to 375°. Line a cookie sheet with foil and lightly coat with a thin layer of cooking spray. Rinse & pat dry the mushroom caps, making sure all extra traces of dirt are removed. Gently pop off the stem and leave the gills intact.
Lightly sprinkle each mushroom cap with salt & freshly ground pepper, followed by about half of the herbs. Carefully crack two eggs into each mushroom and place on baking sheet. Bake for 25-35 minutes, until the eggs are set according to personal taste.
Remove from the oven & allow to cool for about 5 minutes. Sprinkle with the remaining herbs, add another sprinkle of ground black pepper for garnish, and enjoy!
