Eggs Baked in Portobello Mushrooms
A hearty, savory classic that never, ever falls out of favor.
How to Make It
Step 1
1
Preheat oven to 425°. Lightly coat a 7-by 11-in. pan with extra-virgin olive oil. Add mushrooms, brush all over with extra-virgin olive oil, sprinkle with salt and pepper, and bake hollow side up until browned and tender, about 10 minutes.
Step 2
2
Pour off any accumulated juices from mushrooms, then sprinkle with Parmesan cheese.
Step 3
3
Crack 1 egg into each mushroom and bake until eggs have set and yolks are still runny, 10 to 15 minutes.
Step 4
4
Lightly brush olive oil over mushrooms and eggs. Season with salt and pepper to taste, along with lemon zest and parsley.
Ingredients
About 3 tablespoons extra-virgin olive oil, divided
2 large Portobello mushrooms, gills scraped out
Kosher salt and freshly ground pepper
2 teaspoons grated Parmesan cheese
2 medium eggs
1/2 teaspoon lemon zest
2 teaspoons finely chopped flat-leaf parsley
Directions
Step 1
1
Preheat oven to 425°. Lightly coat a 7-by 11-in. pan with extra-virgin olive oil. Add mushrooms, brush all over with extra-virgin olive oil, sprinkle with salt and pepper, and bake hollow side up until browned and tender, about 10 minutes.
Step 2
2
Pour off any accumulated juices from mushrooms, then sprinkle with Parmesan cheese.
Step 3
3
Crack 1 egg into each mushroom and bake until eggs have set and yolks are still runny, 10 to 15 minutes.
Step 4
4
Lightly brush olive oil over mushrooms and eggs. Season with salt and pepper to taste, along with lemon zest and parsley.
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