Quick Dinner: Egg Stuffed Portobello Mushroom Caps

Just a quick meal for you today. This one is really easy to throw together. All you need are portobello mushrooms, eggs, oil (or whatever you use to grease a pan), some salt and pepper, and if you like it, some shredded cheese.

Preheat your oven to 400 degrees and grease your pan. Cut the stems out of the mushrooms and then put them aside, and then put your mushrooms in the oven for a few minutes until they let out most of their moisture. After they’re pre-baked, crack an egg into each of the mushroom caps. Then dice up the mushroom stems and sprinkle them on top with some salt and pepper and the shredded cheese. Throw them back in the oven, bake for about 10-15 minutes (until the eggs are cooked) and there you have it!

Using a separate pan with tin foil on it for the pre-baking step might be a good idea – the mushrooms let out a lot of moisture, and it’s helpful to just be able to transfer them to a new, clean pan and wad up the dirty tin foil at the end.

I served mine with roasted asparagus – the temp and cook time for that is basically the same as the for the mushrooms. Just coat the asparagus with some oil of your choice, salt, pepper, and maybe some garlic or onion powder (depending on your preference). Lay it out evenly in a pan, and throw it in the oven at the same time as the mushroom caps with eggs. 15 minutes later, you’ve got a whole meal!