Stuffed Portobellos, simple yet elegant for any occasion, baked with an egg in the center and garnished with green onions and salt with plenty of black pepper.
I am a huge fan of portabella mushrooms, and when I saw these, Stuffed Portobellos on Pinterest, I thought they would be great to serve at a brunch.
These stuffed mushrooms are simple with few ingredients and are prepared and served in minutes, which is perfect for a brunch.
I didn't wait to serve these for brunch. We enjoyed them for breakfast with some biscuits and sausage gravy! My husband ate his with gravy over them and sopped all of it up with the biscuits. He said this is how you eat them in the country. "Giggles."
Stuffed Portobellos
Recipe source: What's Cooking, Mexico?
Instructions:
2 portobello mushrooms, washed and stems removed
2 large eggs
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon course ground pepper
2 green onions, sliced
Directions:
Preheat oven 300 degrees F.
Lightly drizzle olive oil over mushrooms.
Place them on a greased baking sheet.
Crack open eggs in the center of each mushroom.
Bake for 10-12 minutes or until eggs are cooked to desired taste.
Garnish with sliced onions.
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