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Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps

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from Paleo Spirit - 1/27/13

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Rate this recipe 4.6/5 (12 Votes)

Ingredients

  • farm fresh eggs
  • portobello mushroom caps
  • slices of prosciutto
  • black pepper
  • fresh parsley or thyme
  • a little olive oil

Details

Adapted from paleospirit.com

Preparation

Step 1

1.Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
2.Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
3.Place one slice of prosciutto inside the mushroom cap.
4.Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
5.Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well. (The prosciutto is salty so I don’t recommend adding more.)
6.CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.

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