Portobello Stuffed with Eggs and Cheese

Portobello mushrooms stuffed with eggs and cheese are an excellent dish, both as an appetizer and as a light second course. Here’s how to prepare them in the Italian way:

Ingredients

• 4 medium-sized Portobello mushrooms
• 4 small or medium eggs
• 100 g of grated cheese (Parmesan or Pecorino, according to taste)
• 2 tablespoons of chopped parsley
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. Clean the Portobello mushrooms with a damp cloth or a soft brush, removing all impurities. Gently remove the stems and slightly hollow out the caps to make room for the eggs.
3. Dice the mushroom stems and sauté them in a pan with a drizzle of extra virgin olive oil and a crushed garlic clove. Cook until they are soft, then remove the garlic and set aside the chopped stems.
4. Place the mushroom caps on a baking tray lined with parchment paper with the concave side up.
5. Distribute the chopped stems inside the mushroom caps, then carefully break an egg into each cap. Try to center the egg to prevent it from spilling out.
6. Sprinkle the mushrooms with chopped parsley, grated cheese, salt, and pepper.
7. Bake and cook for about 15-20 minutes or until the egg white is set but the yolk is still soft.
8. Remove from the oven and let rest for 1-2 minutes before serving.

Curiosity

Portobello mushrooms are very versatile in the kitchen and are particularly appreciated for their meaty texture and intense flavor. They are actually just mature champignons and have the ability to absorb the flavors they are cooked with, making the dishes even more delicious. When you prepare them stuffed like in this recipe, they become a rich side dish or a satisfying main course.