Baking eggs in things is super trendy right now. Bake them in avocados, tomatoes, bread bowls, bacon, it’s all the rage. Never wanting to be left out of what the cool kids are doing, I hopped on this craze myself. Well, actually, it was more like, I opened my fridge one morning and had a bunch of portobellos in their use it or lose it stage and a bunch of eggs about to go the same. As I like to say, expiration dates are the mother of invention.
Baking just the eggs in the portobellos sounded a bit boring and kind of dry, so I decided to add some flavor and color with some tomato sauce and onion.
Portobello Mushroom Baked Eggs
- olive oil
- 1/2 onion, finely chopped
- 1/2 jar pasta sauce (I used Trader Joe’s Roasted Garlic Sauce)
- 6 eggs
- 6 portobello mushrooms, cleaned with stems and gills removed
- Parmesan cheese
- Heat oven to 375F/190C. Spray a baking dish with cooking spray. Place mushrooms cap-side down.
- In a small sauce, add a small amount of olive oil. When heated add onion and cook until softened. Remove from heat and stir in pasta sauce.
- Carefully spoon in a bit of pasta sauce into each mushroom making sure to leave enough room for the egg. Then crack one egg into each mushroom. Place eggs in oven and bake 25 (runny yolk) to 30 (not so runny) minutes.
- Serve with remaining tomato sauce and top with Parmesan cheese.