Baked Eggs In Prosciutto Filled Portobello Mushroom Caps Recipe 445

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BAKED EGGS IN PROSCIUTTO-FILLED PORTOBELLO MUSHROOM CAPS RECIPE - (4.4/5)



Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps Recipe - (4.4/5) image

Provided by rbotzl01

Number Of Ingredients 6

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

Steps:

  • 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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