I love eggs. So much. It's one of the main reasons why I could never be strictly vegan, I would miss eggs way too much. Sure, I could probably live without meat, but I know I couldn't live without eggs or cheese. One night as I got sucked into the ethers of Pinterest and I saw these Portobellos and eggs and I knew I had to make my own.
On Pinterest there are tons of variations, but I decided to go with just what I had: asiago and thyme, ha (grocery shopping was on my list of to-dos post breakfast).
So first thing's first, I cleaned the Portobellos which involves just a damp paper towel and wiping the mushrooms clean. Washing mushrooms like other veggies, under running water, means you're going to get water-logged mushrooms. Because mushrooms are so porous, to clean them it's best to just wipe them down so they don't end up super soggy.
Then, another way to release some moisture is to broil the mushrooms on their own for a few minutes. With the misto, I lightly sprayed a bit of oil on each side and gave each side a good sprinkle of salt and pepper. Then I broiled them for about 3-4 minutes on each side.
Then, cap side up, I added the shredded asiago cheese,
and cracked an egg into each cap. With the oven turned down to 400 degrees, I popped them back in on the middle rack and let them cook for about 15 minutes until the whites were nice and cooked but the yolk still perfectly runny.
Once out of the oven, a little sprinkle of pepper and some fresh parsley, and omg it looks like the pictures on Pinterest!
I'm such a sucker for a runny yolk. That with the nice "meaty" portobello and the nutty asiago, it was a delicious vegetarian friendly breakfast.
Ingredients
- 2 Portobello mushrooms
- 2 eggs
- 1/2 cup asiago cheese shredded
- 1/2 teaspoon of thyme
- 1/2 teaspoon of salt
- fresh ground pepper to taste
- olive oil - misted
- minced fresh parsley to garnish
Instructions
- Pre-heat oven to broil and move rack to 2nd to top position.
- Clean portobellos by wiping off the dirt with a damp paper towel. Remove stems, mist with a olive oil mister, and sprinkle salt and pepper on each side. Place them on a baking sheet and broil for 3-5 minutes on each side.
- Turn oven down to 400 degrees.
- Remove portobellos then place the mushrooms cap side down and add shredded cheese and crack open an egg into the well of the portobello. Salt and pepper again and then bake for 15 minutes until egg white are cooked.
- Remove from oven, sprinkle with parsley, and serve.
Tina Jui | The Worktop
Delicious and beautiful. I'll have to try this for breakfast soon! You're featured in my Friday Fives — weekly favorite breakfast recipes roundup! http://www.theworktop.com/favorite-breakfast-recipes/jan-23-2015/
Lori
Yes!!! Hadnt thought of this....wow!!!
Feast Wisely
Great recipe - eggs are so good for you I am always looking for new wsys to show off a runny yoke!
Tracy
Thank you! Yes- runny yolks are the best! 🙂
Shari
This is such a beautiful dish, Tracy! Almost too pretty to eat. I never would have thought of putting an egg in a mushroom, but that is brilliant. I'm sure it tasted wonderful!
Tracy
Thanks, Shari! It did! 🙂
tastasty
Waa Tracy, this dish looks so perfect! 😀 I tried to bake an egg in the oven once, but I did not manage to make a running yolk like yours - amazing..:)
Butter, Basil and Breadcrumbs
I'm totally a sucker for a runny yolk, Tracy! And mushrooms. Love them! I love this recipe! The other night my husband happened to ask me what a vegan was...and as I was explaining to him that vegans don't eat anything from animals... I went on to say including eggs, cheese, etc.... you should have seen his eyes! Haha! They kept getting wider and wider as I explained it to him! My guess is that he could never be a vegan either.. 🙂 Wonderful post.. <3
Tasty Eats Ronit Penso
Looks yummy! 🙂
Portobello caps are perfect for filling, but I highly recommend removing the dark layer. Not only it gives a more delicate flavor, it also gives more room for the filling.
If you're interested, check out my recipe here: https://ronitpenso.wordpress.com/2015/01/11/baked-portobello-caps-with-pesto-prosciutto-and-poached-eggs/
Tracy
Oooooh thank you for sharing!! What a great idea! I will have to try that next time!
Tasty Eats Ronit Penso
I hope you'll enjoy the results. I'll be happy to hear your comments. 🙂
annie lee
same here!! the only reason i can't go vegan... ahh egg, why you gotta be so good!
Julie is HostessAtHeart
I love mushrooms and this is another great way to serve them!
Tracy
Me too! 🙂
nancyc
What a great way to serve eggs! I love the runny yolk, too! 🙂
Tracy
Thanks! A runny yolk can make anything better