A delightful combination of juicy portobello mushrooms filled with flavorful pesto and topped with baked eggs, perfect for a hearty breakfast or brunch.
Ingredients
4 pieces portobello mushrooms
2 tablespoons olive oil
4 tablespoons pesto
4 pieces eggs
2 tablespoons Parmesan cheese
to taste N/A salt
to taste N/A pepper
for garnish N/A fresh parsley
Method
Preheat your oven's broiler, adjusting the rack to be about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Wipe the portobello mushrooms clean with a damp cloth, remove the stems, and gently scoop out the gills using a spoon. If they are small, carve out a bit more of the flesh. Brush the tops with olive oil and place them, cap-side down, on the prepared baking sheet.
Broil the mushrooms for about 5 to 6 minutes until they start to release their juices. Once done, remove them from the oven and reduce the temperature to 400°F (200°C).
Pour out any excess liquid from the mushrooms and gently pat the insides dry with a paper towel. Return the mushrooms to the baking sheet and lightly oil the foil to prevent sticking.
Spoon a tablespoon of pesto into each mushroom cap. Crack an egg into each one, season with salt and pepper, and sprinkle Parmesan cheese on top.
Bake in the oven until the whites are set and the yolks are cooked to your liking, usually about 12 to 15 minutes. Garnish with fresh parsley before serving.
