- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This simple recipe for roasted portobello mushrooms and eggs works for breakfast, brunch, or dinner. For a heartier meal, serve with a slice or two of bread to soak up all the egg yolk and juices from the mushrooms.
Ingredient:
- 4 medium portobello mushroom caps
- Extra-virgin olive oil
- 4 large eggs
- Salt and fresh ground black pepper
