Portobello mushrooms are a great meat substitute. I love meat but I try to buy pastured meat only and it gets expensive. The more vegetables the better in my book so getting creative with mushrooms has been rewarding and yummy. My husband has a HUGE appetite so filling meals is pretty important.
You will need:
2 portobello mushroom caps (stem removed)
1 cup parmesan
2 tablespoons pesto
salt & pepper
Set the oven to 350 degrees. Place the mushroom caps underside facing up on a cookie sheet. Place in the oven to start to cook. When they start to release their aroma and juices start to puddle in the center ( 10 minutes to 15 minutes) pull them out and spread 1 tablespoon of pesto in each cap. Crack two eggs in each cap. Sprinkle half a cup of parmesan on each and put them back in the over until the eggs are cooked to your liking. Keep a close eye. You will see the whites go from clear to white. When all the clear is white you can pull the eggs if you like the yolk runny. If you prefer yolks hard give it a shake to see if it jiggles. Wait until it doesn’t jiggle for hard yolks.
*fermented hot sauce is exceptional on these