Experience the delightful fusion of earthy portobello mushrooms, savory eggs, and vibrant flavors with this recipe for Baked Stuffed Mushrooms with Eggs. Perfect for a cozy brunch or a satisfying dinner for two, these stuffed mushrooms are a culinary adventure waiting to be savored. With simple ingredients and easy steps, you’ll create a dish that’s as visually appealing as it is delicious. Let the aroma of garlic, thyme, and roasted tomatoes fill your kitchen as you embark on a culinary journey that celebrates the harmony of fresh ingredients.
2 large portobello mushrooms, remove & chop stalks
½ tsp. olive oil, for brushing
½ garlic clove, minced
a few thyme leaves
2 tomatoes, halved
2 large eggs
2 handfuls arugula
How to Prepare
Preheat the oven to 350°F.
Brush the mushroom cups lightly with a little olive oil and add the minced garlic. Place the mushrooms, bottom-side up, in two lightly greased gratin dishes and season with a little black pepper. Top the mushrooms with the chopped stalks and sprinkle over the thyme.
Cover the dishes with foil and place in the hot oven to bake for 20 minutes.
Remove the foil and add the halved tomatoes into the dish.
Carefully crack one egg into each mushroom. Season the eggs with pepper and add a touch more thyme if desired. Return the dishes to the oven for 10-12 minutes, or until the eggs are set but the yolks remain slightly runny.
Once done, remove the dishes from the oven and top each mushroom with a handful of arugula. Serve straight from the dish.