Portobello mushroom baked eggs with parmesan and parsley

Portobello mushroom baked eggs with parmesan and parsley is a delicious and nutritious dish that's perfect for breakfast, brunch, or even a light lunch. This recipe combines the earthy flavors of portobello mushrooms with creamy baked eggs and the savory touch of parmesan cheese, all topped off with fresh parsley for a burst of freshness. It’s simple to make, yet feels gourmet and satisfying.

Instructions:

Enjoy your Portobello mushroom baked eggs with parmesan and parsley as a standalone dish or pair it with a side salad or crusty bread for a more complete meal. This combination of flavors and textures is sure to become a favorite in your recipe collection. Happy cooking!

Portobello mushroom baked eggs with parmesan and parsley FAQ:

What is the ideal baking time for the portobello mushrooms?

Bake the seasoned portobello mushrooms for about 10 minutes at 375°F (190°C) until they start to soften before adding the eggs.

How can I tell when the egg is cooked to my liking?

The egg whites should be set and opaque while the yolk can be cooked to your desired consistency, typically taking an additional 10-12 minutes after adding the eggs.

Can I store leftover baked mushrooms?

Yes, you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

What can I substitute for the parmesan cheese?

You can substitute with any hard cheese like pecorino or a dairy-free alternative if needed. Adjust based on taste preference.

Can I use different mushrooms for this recipe?

Yes, you can use other large mushrooms like portabello or shiitake, but cooking times may vary slightly based on the type and size.

Tips:

- Preheat your oven to 375°F (190°C) before you start preparing the mushrooms.

- Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon for a smoother base.

- Lightly spray the mushrooms with cooking spray oil to prevent them from sticking to the baking sheet.

- Season the mushrooms with salt, black pepper, and garlic powder to enhance the flavors.

- Crack the eggs into a small bowl first to ensure that you don't break the yolks, then carefully pour them into the mushroom caps.

- Bake the mushrooms for about 15-20 minutes, or until the eggs are set to your desired level of firmness.

- Sprinkle the grated parmesan cheese over the eggs during the last 5 minutes of baking to allow it to melt slightly.

- Garnish with freshly chopped parsley right before serving to add a pop of color and freshness.