Ingredients
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4 portabello mushrooms (large and stems removed)
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4 extra large eggs
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1/4 cup Italian seasoned breadcrumbs
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1 1/4 cups vegetables (I like to mix red peppers, olives, tomatoes and onions but use whatever you like)
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1 tablespoon kosher salt
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1 teaspoon black pepper
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2 tablespoons olive oil
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1/2 cup monterey jack pepper cheese
Instructions
- Vegetables -- I like to prepare all my vegetables to stuff the mushroom by chopping and then cooking them for just a minute in the microwave to get a head start. The tomatoes are fine, but I after chopping all pretty small I add the peppers, onions and olives to a small bowl, just cover with a wet paper towel and cook 1 minute is all that is needed. Remove and add the tomatoes, bread crumbs, cheese, 1/3 of the salt and pepper and set to the side.
- Mushroom -- wrap in a wet paper towel and cook 1 minute on medium high in the microwave. Just to soften and get a head start.
- Stuff and bake -- After the mushroom cools slightly, just a minute or two, brush with olive oil inside and out and use 1/3 the salt and pepper to season the inside. Stuff with the vegetable and cheese mixture. Cook 15-20 minutes in a 425 degree on a cookie sheet in the oven on the middle rack. After 15 minutes, pull out and top each with a large egg. Put back in the oven and cook another 5-10 minutes until the egg is done to your liking.
- Gooey, cheesy and great flavor.