Egg stuffed mushrooms: a tasty idea to try for dinner or breakfast!

published on 20 October, 2021 at 18:53

A portobello mushroom with a deep cavity and high edge is a natural shape to hold an egg!

A delicious idea to try for dinner or breakfast!

INGREDIENTS

6 large cremini mushrooms;
6 eggs;
salt and pepper;
40 g (½ cup) cheese;
2 tbsp chopped parsley.

METHOD

Clean mushrooms and remove the stem from each cap.
Season mushroom caps with salt, pepper and add parsley on top.
Top with cheese and eggs, add more salt and pepper, then bake at 190°C/375°F for 20 minutes.

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