I had every intention of making this for breakfast, but Jesse and I got back from our Disney trip Friday afternoon, and Heath got back from Norfolk about the same time, and since we had NO food in the house I had to go grocery shopping. Enough for a few days...just to get me to Tuesday, an acceptable shopping day (I HATE shopping on weekends or afternoons. The store is MUCH more crowded than my normal 8:30am on a weekday).
I ended up making this for dinner for myself Friday night. It was really good! Pretty basic. There's no surprise flavors with this one. Portobello mushroom, egg, salt, pepper, and olive oil. Not much to it. You know I'm always looking for new breakfast ideas, and this jumped out at me because it was such a different combination than the normal 'bacon and eggs'.
I'm glad I tried it! I don't get nearly enough mushrooms in my diet, so this is a nice recipe to have in my collection. Alright guys, have a great week!
'Roasted Portobello with Eggs'
Source: Inspired Taste
4 Portobello Mushroom Caps
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.