Baked Eggs in Mushrooms With Parmesan
Sounds yummy! Can’t wait to try!
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.
4 large portobello mushrooms
4 tablespoons Parmesan cheese, finely grated
4 tablespoons fresh gluten free breadcrumbs
1 tablespoon freshly chopped parsley
Salt and pepper
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…
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