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Meaty portobello mushrooms are the perfect way to serve eggs with creamy goat cheese and fresh herbs.
Preheat the oven to 400 F. Line a baking sheet with foil and top it with a wire rack. Spray the rack with cooking spray, set aside.
Clean the Portobello mushrooms by wiping them with a damp paper towel. Carefully remove the stems and scrape out the gills with a spoon. Be careful to not poke through the mushroom. Give the mushrooms a thin coating of olive oil and season with salt and pepper. Place the mushrooms stem side down on the wire rack. Bake in the oven for 15 minutes to soften the mushrooms and to remove some of the moisture.
Meanwhile, create 8 nests of foil to hold the mushrooms. Once they are out of the oven place the mushrooms in the foil nests, stem side up. Divide the goat cheese among the mushrooms and top with the chopped herbs.
Crack an egg in a small bowl and gently pour the egg into one of the mushroom caps. Repeat until all of the mushrooms have an egg. Bake in the oven for 15 to 20 minutes, or until the egg is set and the mushroom is soft.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!