Paleo Stuffed Egg Portobello Mushrooms

When cooking with mushrooms, remember that they are extremely porous and soak up
water like crazy. All this water results in a damp, soggy mushroom that is hard to recover from. Lighty pat and wipe the mushroom, instead.

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 4

 

Ingredients

• 4 large portobello mushrooms, stem removed, scrape out gills (brown part)
• 2 TBSP olive oil
• ¼ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• 1 yellow onion, diced
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 4 large eggs
• Parsley, for garnishing

Instructions

1. Preheat the oven to 425 degrees.
2. Remove the stems and scrape out the inside of the mushroom; create a cavity so that the egg nests inside the mushroom. Using a brush, lightly coat mushrooms with olive oil and sprinkle with sea salt, pepper and garlic powder. (Note: don't wash the mushroom, as it will become soggy)
3. In a parchment lined pan, bake the mushrooms for 5 minutes, so that the mushrooms release liquid. Remove from oven and pour out released liquid.
4. Reduce the oven heat to 400 degrees.
5. While mushrooms are in oven, saute onions, tomatoes and garlic in a medium skillet.
6. Portion the tomato and onions between the 4 mushrooms. Make a small cavity in the middle of the mushroom to place each egg.
7. Gently crack one egg into each mushroom, placing the yolk in the cavity.
8. Return to oven and bake for 10 minutes, or until egg whites are set.
9. Garnish with parsley!
10. Optional: Add prosciutto under the egg for extra savory! If you love cheese, sprinkle parmesan or melt Gouda for that cheesy goodness!

http://wholehogpaleo.com/paleo-stuffed-egg-portobello-mushrooms/