Egg-Stuffed Portobellos

Recipe from whatscookingmexico.com by Ben Herrara

• Ready In: 15 mins
• Serves: 1
• Yields: 2 portobello caps

Ingredients

• 2  portabella mushrooms, stems cut
• 2  large eggs
• 1  tablespoon olive oil
•  salt and pepper
•  fresh dill, rosemary, basil, etc, chopped

Directions

1. Drizzle olive oil, salt, and pepper onto the portobellos and rub them in a little.
2. Place on a greased baking sheet.
3. Sprinkle the herbs on top.
4. Crack open the eggs and carefully put one inside each mushroom. Try to keep the yolk intact.
5. Bake for 10-12 minutes at 300 degrees.