Kosher salt and freshly cracked black pepperto taste
½teaspoongarlic powder
4large eggs
2tablespoonsmozzarella cheeseshredded
parsley and chivescoarsely chopped, for garnish
Instructions
Set oven rack in the middle of the oven. Preheat broiler, setting the temperature to high. Line a baking sheet with foil.
Wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.
In a small bowl, combine the oil and garlic powder. Brush the inside and outside of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper.
Broil 5 minutes on each side, or until just tender.
Remove mushrooms from the oven. Switch the oven from broil to bake, set the temperature to 400 degrees F.
Break an egg into each mushroom. Bake 15 minutes, until egg whites set.
To serve, sprinkle the eggs with cheese and garnish with parsley and chives.
Notes
Select large, firm Portobello mushrooms, that are not too flat and not too deep. If the caps are too shallow the egg will spill out and if they are too deep they will take forever to cook. Choose Portobello mushrooms with edges that round over towards the opening of the cap. This will help keep the eggs contained, especially when transferring them into the oven. Make sure the mushrooms you get are not cracked, otherwise the eggs and sauce will leak out while cooking.To fill the mushrooms easily, crack each egg into a small cup first, then pour into the mushroom.Cooking times for baked eggs can vary between ovens. Usually, it takes 15 minutes, but can take up to 25 minutes. Check the caps at 15 minutes, then every couple of minutes after that.Remember, eggs will continue to cook after you take them out of the oven. Bake just until the egg whites are cooked. I recommend taking them out while the whites are still slightly wobbly. They will set by the time you get it to the table, sit own. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. If this happens, carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
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