Baked Eggs in Mushrooms With Parmesan

June 19, 2015 at 8:15 pm Leave a comment

Sounds yummy! Can’t wait to try!

Cooking Up The Pantry

image

These make a lovely alternative for breakfast, lunch or a light supper.  Add a salad to make them go a little further.

When choosing mushrooms for this you need a very large mushroom that is thick and it’s sides are intact, any cracks and your egg will disappear through them!

I cooked these mushrooms in the oven but they will happily cook on a BBQ flat plate at a medium heat so you don’t burn the base.

Serves 2-4.

Ingredients

4 large portobello mushrooms

4 eggs

4 tablespoons Parmesan cheese, finely grated

4 tablespoons fresh gluten free breadcrumbs

1 tablespoon freshly chopped parsley

Salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

Take a mushroom, remove the stalk and scoop out a little of the flesh, making enough space for the cracked egg.

Repeat with the remaining mushrooms and place on a baking sheet.

Crack an egg into…

View original post 45 more words

Entry filed under: Uncategorized.

Easy Summer Living; Enjoying the Outdoors! AAHHHH………..DINING ALFRESCO!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,021 other followers

Follow Clay Stephens Lifestyles Blog on WordPress.com

Categories


%d bloggers like this: