Portobello mushrooms, they are so versatile and delicious. I had several large ones in the refrigerator and I was hungry for a delicious Sunday morning breakfast. These are very simple to make. If your mushroom has a perfect cap you can invert it and use it as a baking dish. I placed a perfect cap in a small baking dish, making sure it was sitting level. I cracked two eggs into the mushroom cap. Then I sprinkled it with chopped jalapeño, chopped onion, freshly cracked pepper, and smoked paprika. I baked it in the oven at 375 degrees for 35 minutes. I prefer hard yolks so after fifteen minutes I turned the pan and pierced the yolks. The were done perfectly at 35 minutes. Adjust the time based on your egg preferences.
The other portobello mushroom cap was not perfect enough to hold eggs. So for the second I sprayed an individual sized baking dish with non-stick spray and placed mushroom slices along the bottom. Then I layerd chopped jalapeño and chopped onion. I cracked two eggs on top of the vegetables and sprinkled them with freshly cracked pepper and smoked paprika. I also pierced these yolks at about 15 minutes, but that is entirely optional. This one was served a little goat cheese a freshly snipped chives.
Other ingredient options: chorizo (fully cooked) slices, tomatoes, or chopped spinach.
Until next time… Release YOUR Bon Vivant and Savor Your Life!