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Egg, Roasted Pepper, and Feta Stuffed Portobello

Egg, Roasted Pepper, and Feta Stuffed Portobello

I made this for my breakfast today and loved every single bite. I had one left over portobello from the Asian Portobello Taco recipe that needed to be used up. I grabbed some roasted peppers from the pantry and some feta and an egg from the fridge. I roasted the portobello with the peppers & feta for a few minutes then cracked an egg in the center and cooked until the whites were cooked through. It was a healthy, flavorful, and hearty breakfast that I can’t wait to have again. Soon.

Egg, Roasted Pepper, and Feta Stuffed Portobello

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Remove the stem and gills from the mushroom. Rub the portobello with a bit of olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Sprinkle the inside of the mushroom with some roasted red pepper and feta cheese then add a pinch of crushed red pepper on top.

Egg, Roasted Pepper, and Feta Stuffed Portobello

Place into the oven and bake for 7 minutes. Remove from the oven and crack the egg into the center of the mushroom.

Egg, Roasted Pepper, and Feta Stuffed Portobello

Place back into the oven and cook for 13-15 minutes, or until the whites are cooked and the yolk is runny. Remove from the oven and place on a plate sprinkle some chopped basil on top. Serve immediately. Enjoy.

Egg, Roasted Pepper, and Feta Stuffed Portobello

 

Egg, Roasted Pepper, and Feta Stuffed Portobello

Egg, Roasted Pepper, and Feta Stuffed Portobello

Total Time: 20 minutes
Servings: 1

Ingredients

  • 1 portobello mushroom stem & gills removed
  • Olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Roasted bell pepper to taste
  • Feta cheese to taste
  • Pinch of crushed red pepper flakes
  • 1 egg
  • Fresh basil chopped

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.
  • Remove the stem and gills from the mushroom. Rub the portobello with a bit of olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Sprinkle the inside of the mushroom with some roasted red pepper and feta cheese then add a pinch of crushed red pepper on top.
  • Place into the oven and bake for 7 minutes. Remove from the oven and crack the egg into the center of the mushroom.
  • Place back into the oven and cook for 13-15 minutes, or until the whites are cooked and the yolk is runny. Remove from the oven and place on a plate sprinkle some chopped basil on top. Serve immediately. Enjoy.
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9 Comments

  1. Aww this is absolutely amazing Pam!
    And I love this egg in the top!
    Really delicious!

  2. What a fantastic way to cook an egg! Love this recipe.

  3. That’s a fine breakfast for after the kids have left for school, and time is no longer an issue, or a weekend breakfast. I’ll bet it was nice and filling.

  4. Too vegetarian for my tastes….needs crumbled bacon and then all bets are off!

  5. I love mushroom and eggs. This is PERFECT. The egg is JUST the way I like it.
    I had to pin it. Not that I forget anything mind you. Happy New Year to you and yours too!!!!!

  6. For those doubters about I don’t have time. This recipe is perfect. The first 7 minutes make the coffee, let the dog out. Finish preparing, you now have 15 minutes to shower. Then you’ve got a this delicious breakfast to start your day.