Is this a twist on an egg cup? Or a twist on a stuffed mushroom?
I don’t know but I can promise you it will taste the same either way!
For those of you that know me, you are probably wondering why I am sharing a mushroom recipe. Because no, I don’t particularly love them. But, I am always for trying new things.
And to be honest, cooked the right way I don’t mind eating some fungi!
This recipe is a little tricky since it can get soggy in a hurry, but as long as you keep an eye out on your eggs and cook until they are just done, you should be okay!
Portobello mushroom egg cups
- 2 Portobello mushrooms
- 2 eggs
- 1 avocado sliced
- 2 basil leaves chiffonade
- 1 garlic clove minced
- 1 tbsp avocado oil
- salt and pepper to taste
- parmesan cheese and salsa optional
- Preheat oven at 400F
- Gently clean dirt off of mushrooms with a damp cloth.
- Take the stems out and gently scoop out the gills then place upside down on a cooling rack place onto a baking tray.
- Mix the oil and garlic and spread onto the mushroom cap then place in the oven.
- Bake for 5 minutes, just enough to release some of the liquid out of the mushrooms.
- Take out of the oven and place each mushroom into a ramekin then crack an egg into each cup.
- Season with salt and pepper and return to the oven.
- Cook until egg whites are set or 5-7 minutes.
- Garnish with avocado and each serve with salad or toast.
- Optional: Add parmesan cheese and salsa for garnish.
- Mushrooms tend to release a lot of liquid the longer they are cooked so avoid over cooking.
- You can skip the ramekin and place directly on a lined baking sheet but the eggs may run.