Portobello Eggs with Goat Cheese and 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.