Roasted Portobello Egg Cup

Pin It

I picked up a couple of portobello mushrooms the other day, and decided to try them out as an egg bake. I was pleasantly surprised at how well it worked! It made the perfect breakfast, yum!

Ingredients
2 large portobello mushrooms with stems removed
1/4 cup olive oil (I used a garlic olive oil for extra flavor)
4 large eggs, beaten
Swiss cheese, feta cheese, goat cheese, or any cheese of your choosing (enough to sprinkle on top of 2 mushroom cups)
About 6 sprigs of fresh thyme
1 green onion sliced (include the green portion)
Kosher salt, and fresh ground pepper

Directions
Preheat oven to 350 degrees. Brush the mushrooms inside and out with olive oil. Season the mushrooms inside and out with salt and fresh ground pepper. Turn the mushrooms smooth side up and sprinkle with half the thyme leaves, then turn over and sprinkle the rest of the thyme into the cups of the mushrooms. Divide the sliced green onion between the 2 mushrooms. Pour beaten eggs into both mushroom cups, just to the top. You may have a little egg left, depending on the size of your mushrooms. Top with cheese and put into oven for 25 to 30 mins. until egg is cooked through.

I used Swiss cheese this time, but would love to try it with feta or goat cheese. I could also see chopped basil replacing the thyme for another time...pun intended.