I find portobello mushrooms to be quite amazing, they act as a replacement for a lot of vegans for meat sources. They are thick and hold up to a lot of different cooking methods.
I find they are super hearty and filling and like most mushrooms they soak up the flavour that they are cooked with and or around. I also love that you can easily fill them with whatever ingredient you want! I decided to fill them with two of my favorite things cheese and eggs!
1 Portobello Mushroom
1/3 Cup Shredded Gouda Cheese
1 to 2 Large eggs
Salt and Pepper
Pre-heat oven to the broiler setting.
While the oven is warming up clean your mushroom, pull out the stem and wash it really good to get all the dirt off of it.
Dry your mushroom and then rub olive oil all over it. Season with pepper and salt and then place on a baking sheet on top of tin foil. Shred Gouda cheese and set off to the side.
Once oven is heated, place mushroom on baking sheet into the oven with the rack on a medium level. Cook mushroom for a five minutes on one side and then flip over and cook for another five minutes. You want to cook it for a total of ten minutes or until slightly tender.
Take the mushroom out of the oven and turn down the heat to 400F. Crack the egg right in the center of the mushroom, if there seems to be room then add another egg (make sure it won't overflow). Sprinkle Gouda cheese on top and place back in the oven for an additional 15 minutes or until the white of the egg is cooked.
Once done take the baking sheet out of the oven and plate the mushroom, finish it off with sprinkling fresh chopped parsley on top.
Eat and enjoy!
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