Portobello Egg Cups -- and some thoughts on Pinterest
Yummy portobello egg cups -- even with a little "oops!"
Servings 1
Ingredients
- Portobello mushroom caps one per egg -- look for deep cups with intact edges
- Olive oil
- Eggs one per cap
- Shredded cheese
- Chimichurri sauce No chimichurri handy? Substitute pasta sauce or pesto for a different yet equally delicious treat.
- Parsley for garnish optional
Instructions
- Clean your portobello, remove stem, and scrape out gills.
- Brush outside of the cap with olive oil and place in grill pan.
- Scoop in a little chimichurri sauce, top with shredded cheese, and crack in an egg.
- Cover pan and cook on medium for 15-18 minutes, or until egg is set to your liking.
- Garnish with parsley if desired, then enjoy!