I got the inspiration for this recipe from the mushroom caps I made the night before. I had a ton of leftover filling and a couple of portobello mushrooms in my fridge just dying to be used for something new and yummy.
This is a really easy breakfast, or any other meal!
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- 1 portobello mushroom
- 1 tsp extra virgin olive oil
- 1/4 tsp apple cider vinegar
- 1/2 tsp coconut aminos
- A pinch each of dried garlic powder, dried onion and dried thyme
- A dash of herbamare or sea salt
- 1 egg
- Cheese/spinach mixture (approx 1/4 cup for one portobello mushroom depending on size)
- Clean the mushroom, remove the stem, and scrape out the 'gills' with a spoon. Place the cap in a small glass or pyrex baking dish.
- Turn your oven on to 400.
- Mix up the olive oil, coconut aminos, apple cider vinegar, salt and herbs in a small bowl. Using a pastry brush, brush the marinade all over the mushroom on both sides. Don't be afraid to really drench it, portobellos mushrooms tend to soak up a lot of moisture.
- Put the mushroom in the oven for about 5 minutes.
- Spread a little bit of the cheese mixture into the bottom of the portobello cap, and then carefully crack the egg and put this in.
- Crumble the rest of the cheese mixture on top of the egg, being careful not to break the yolk.
- Turn the oven down to 350.
- Place the mushroom cap with it's filling back in the oven and cook for another 15 minutes, or until the egg is mostly cooked but the yolk is still runny.
- Serve with half an avocado sliced up.