This is one of those recipes I found on Pinterest and have been meaning to make for quite some time. I only wish I would have made it months ago! It was absolutely delish! Being a semi-frequent low-carb eater I am always looking for new and exciting breakfast recipes. This was completely decadent and unlike anything I had ever had before. The portobellos have this great earthy flavor that is perfectly complemented by the sallty prosciutto, and if you cook them just right you get a nice little bit of yolk to sop up with the mushroom. So I If you are looking to make a fabulous breakfast then give this recipe a try. It would be the perfect dish to serve mom for Mother’s day!
Note: If you end up with shallow mushrooms the eggs may try to slide out of the caps when you put them in, so if you have the ability to examine the underside of the mushrooms look for ones that have a deeper well and are even in depth.
2 large portobello mushrooms (4”–5” in diameter)
salt & pepper
3 ounces of sliced prosciutto
1 tbsp fresh chopped parsley
- Preheat oven to 375º.
- Wash the portobello caps and pat dry.
- Using a spoon scrape out the stem and all the gills creating a well in the mushroom cap.
- Rub the mushrooms with olive oil and then season with salt and pepper.
- Line each mushroom cap with a couple of slices of the prosciutto making sure to go up the sides. (This will help keep the eggs in if your well isn’t quite large enough to hold two eggs.
- Place the mushrooms in a glass baking dish.
- Carefully crack two eggs into each mushroom cap.
- Carefully place the baking dish in the oven and bake for 20–30 minutes. (Cooking time will depend on the thickness of your mushrooms and how you like your eggs cooked.)
- Remove the eggs from the oven and garnish with the chopped parsley and additional salt and pepper.
Recipe adapted from Paleo Spirit.