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
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!