INGREDIENTS LIST FOR THE CHEESY STUFFED PORTOBELLO MUSHROOMS
- 4 extra-large portobello caps,cleaned and stems removed
- 4 medium free-run eggs
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons fresh chopped parsley
- 1 cup cream cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Salt and fresh cracked pepper
DIRECTIONS
1. Preheat your oven to 450°F (230°C). Using a teaspoon, gently scrape the black gills off the mushroom caps. Set a cooling rack over a rimmed baking sheet and arrange the scraped-out mushroom caps, scraped side down; bake for 5 to 7 minutes. The caps will release some water. Transfer mushroom caps to an ovenproof dish, scraped side up. This step is optional but will help prevent the mushrooms to release too much water when baking.
2. In a small sauce pan, add butter, minced garlic and parsley. Melt butter over medium heat and allow to infuse until garlic is fragrant. Allow to cool a little bit then brush the mixture on the outside and inside of the mushroom caps.
3. In a bowl, combine cream cheese, salt, pepper, and grated cheese. Spoon the cheese mixture into each portobello caps smooth right to the edges, form a small hole in the centre for the egg yolk.
4. One at a time, separate the eggs, reserving the whites for another use, and gently pour the yolk into each hole.
5. Top each mushroom and yolk with Parmesan cheese, and a pinch of black pepper. Pop back into the oven and bake for 4 to 5 minutes or until the cheese is melted, yolks should still be runny. Garnish with chopped parsley. Enjoy!
Note: If you’re a fan of the garlic and parsley butter sauce, double the amounts and serve on the side with the baked stuffed mushrooms.
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