Gooey, Eggy and Cheesy Portobello Mushrooms
This is a rich, velvety ,cheesy dish. You can serve it at any dinner and all will enjoy as a special performance. This can be served for breakfast, brunch, or dinner. Leftovers are great too.
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 12-15minutes |
|
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Ingredients
- 4large Portobello MushroomsOrganic of course
- 4large eggsPastured for sure
- 4tbsp butterGrass fed is the way
- 3garlic cloves mincedSweet organic
- 2tbsp parsleyorganic fresh chopped
- 8 oz cream cheeseraw grass fed
- 1cup mozzarellaraw grass fed
- 1/2cup sheep parmesan
- Kosher sea salt and cracked black pepper
Instructions
- Preheat your oven to 450°F.
- Using a teaspoon, (I used a grapefruit spoon) gently scrape the black gills off the mushroom caps. Set a cooling rack over a rimmed baking sheet and arrange the scraped-out mushroom caps, scraped side down; bake for 5 to 7 minutes. The caps will release some water. Transfer mushroom caps to an ovenproof dish, scraped side up. This step prevents the mushrooms to releasing their liquid when baking.
- In a small microwave safe bowl (or pan), add butter, minced garlic and parsley. Melt in microwave (or pan) for about 30 to 45 seconds on high allowing to infuse until garlic is fragrant. Allow to cool a little bit then brush the mixture on the outside and inside of the mushroom caps
- In a bowl, combine cream cheese, salt, pepper, and grated cheese and cream together. Spoon the cheese mixture into each portobello caps smooth right to the edges, form a small hole in the center for the egg yolk.
- One at a time, separate the eggs, reserving the whites for another use, and gently pour the yolk into each hole…(I also used a little white too).
- Top each mushroom and egg with Parmesan cheese, and a pinch of black pepper. Pop back into the oven and bake for 4 to 5 minutes or until the cheese is melted, yolks should still be runny. Garnish with chopped parsley. Enjoy!
Recipe Notes
