Monday, February 13, 2012

Roasted Portobello Mushroom Caps with Eggs

'Roasted Portobello with Eggs'


4 Portobello Mushroom Caps
4 Eggs
1 tbsp. Olive Oil
1/4 tsp. Salt
1/8 tsp. Pepper


1. Heat oven to 375. Lightly brush any dirt from the mushroom caps with a damp towel.
    2. Season the mushrooms with olive oil, salt and pepper.
    3. Bake mushrooms the mushrooms bottom-up for 15-20 minutes or until tender.
    4. Cook eggs as desired and place on top of the baked mushrooms.
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