Ingredients: (for 1 stuffed mushroom)
1 portobello mushroom
1/4 red onion (very thinly sliced)
1 green onion (thin circular slices)
chives (just a few, cut up)
3 tbsp. parmesan (shredded)
1 tbsp of olive oil
pepper and salt
sage (I used powdered spice)
- Preheat the oven to 320 degrees fahrenheit.
- Remove the stem from the portobello mushroom (or remove at the farmstand/store to save money if it’s purchased by the weight) and wash the mushroom.
- Put the mushroom on an oven safe pan or dish and drizzle about 1 tbsp of olive oil on the mushroom (bottom side up).
- Add the red onion, and some of the chives and green onion, and a sprinkle of sage.
- Carefully crack an egg into the top of the mushroom.
- Sprinkle shredded parmesan (I did about 3 tbsp because I’m a cheese addict, but you can do less) on the egg and add the remaining chives and green onion.
- Sprinkle some pepper and salt on top.
- Bake the egg-mushroom-cup in the oven for about 25 minutes, or until the egg white has turned from clear to white. 25 minutes was good in my dorm room oven, you might need less time if you have appliances that work.
- Serve with a piece of toasted baguette or bread
This was my first attempt at a full-on portobello for breakfast. I thought it was very yummy, but it was a little “mushroomy” and savory and intense for an early breakfast, so I recommend making this for a late breakfast or brunch!
(originally inspired by Ben’s Breakfast Stuffed Portobellos. Props!)