Serve these easy Portobello mushrooms stuffed with eggs for a tasty meal to go with anything you like, be it vegetables or meat.
Serves 4, Preparation 15 mins, Cooking 10 mins
- 4-6 medium-large Portobello mushrooms
- 4-6 medium-sized eggs
- 2 tablespoons grated Pecorino cheese
- 1 clove garlic, finely chopped
- 1 sprig of fresh thyme or 1 tablespoon dried thyme
- a pinch of salt and black pepper
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
Preheat oven to 200C/ 400 F / Gas 6
Clean the mushrooms only with a damp cloth or brush them gently, do not wash them under running water, remove the stalk and chop off the softer part, hollow out the inside of the mushroom by adding the chopped stalk. Season with a tablespoon of EVOO, the chopped garlic, a pinch of salt, mix to get a homogeneous mixture.
Place the mushrooms on a baking tray with the cap facing downwards and bake for 5 minutes so they lose their excess water.
Remove the mushrooms from the oven, stuff them with the mixture by pushing with a spoon inside the mushroom creating a hollow where you can break an egg into each mushroom, sprinkle with grated Pecorino cheese and dried or fresh thyme, black pepper and a drizzle of EVOO.
Back in the oven again for another 5 minutes until the egg is done. Serve.