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Baked Eggs in Mushrooms With Parmesan

Sounds yummy! Can’t wait to try!

Cooking Up The Pantry

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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…

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


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