baked mushroom & egg

Name: Baked Mushroom & Egg
Prep time: 5 min
Cook time: 30 min
Yield: 3
Cuisine: UK/Ireland
Ingredients: 3 - portobello mushrooms; 3 - eggs; 6 - piccolino tomatoes; 1 tablespoon(s) fresh parsley, chopped; 1 teaspoon(s) mixed herbs; 1 teaspoon(s) nutritional yeast

12 Pinches 2 Photos

Shy Strawberry

London

Updated on Sep 25, 2017

This baked egg in a portobello mushroom makes a fantastic healthy breakfast. It’s so easy to make, delicious and really nourishing too. We’ve added a sprinkle of nutritional yeast to the top of my mushrooms, which gives a similar taste to cheese (but it’s far more nutritious). It’s important to heat the mushrooms in the grill first as this will prevent them from going soggy.

Rate

prep time 5 Min

cook time 30 Min

method Bake

yield 3 serving(s)

Ingredients

3 - portobello mushrooms
3 - eggs
6 - piccolino tomatoes
1 tablespoon fresh parsley, chopped
1 teaspoon mixed herbs
1 teaspoon nutritional yeast

How To Make baked mushroom & egg

Step 1

Place the mushrooms in the grill and heat for 5 minutes on each side.

Step 2

Remove from the grill and set the oven to 200C/390F.
Step 3

When the oven is ready - break the eggs into the centre of each mushroom, then drop in the piccolino tomatoes and sprinkle the mixed herbs and nutritional yeast on top.
Step 4

Bake for 15 minutes, then garnish with fresh parsley.
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