Portobello Mushrooms Baked with Eggs

I really love portobello mushrooms.  I always play with recipes and I think I never have the same dish when it comes to stuffed portobello mushrooms.  This morning I used whatever was available in my fridge and had a wonderful breakfast.

What is a portobello mushroom?

I was actually quite surprised to learn that portobello mushroom is a mature champignon mushroom – one of the most common items on my weekly groceries list.  Scientific name for this mushroom is Agaricus bisporus and it is native to North America and Europe. Mature portobello mushroom could reach up to 10 cm (4 inches) in diameter which makes its cups perfect for cooking stuffed dishes. The first scientific description of of the commercial cultivation of the Agarics bisporus was made back in 1707.  Nowadays “A. bisporus is cultivated in more than seventy countries,and is one of the most commonly and widely consumed mushrooms in the world. (wikipedia)

Today’s recipe is quite simple and hardly requires any additional shopping (other than mushrooms themselves).

Portobello Mushroom baked with egg

Portabello mushroom baked with egg

Ingredients:

Portobello Mushrooms – 3 or 4

Eggs – to 3-4 (one for each cup)

Small eggplant

Some arugula

Garlic clove

Olive oil

Salt, pepper, spices

Grated cheese (optional), I did not use it in this recipe, but of course you could use it if you want.

How to cook:

Wash mushrooms and dry with paper towel.  Carefully cut out stems (save them for later).

Sprinkle a bit of olive oil in each cup.

Line bottom of each cup with some arugula leaves.

Cut eggplant in tiny cubes, add chopped mushroom stems.  Chop garlic finely and add to the mixture.  Season with your favourite spices, salt and pepper.  Add a table spoon of olive oil.  Using a spoon, divide mixture in four parts and put each part into each mushroom cup.

Carefully break an egg and place one egg in each mushroom cup.

Portabello mushroom baked with egg

Preheat your oven at 380-390 F, place tray with stuffed mushroom cups into the oven, bake for 30 miutes.  If you are using cheese, then bake cups initially for 20-25 minutes,  remove from oven, spread cheese onto cups.  Set your oven to broil on low, place cups inside and let slowly broil for another 5-10 minutes.

Enjoy.

 

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Very easy and delicious recipe of portobello mushrooms baked with egg inside.  It is full of flavour, easy to make and very healthy.  Excellent breakfast or lunch idea.

You can read another recipe of easy breakfast by checking my post Baked Omelette Muffins.

 

 

 

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