Italian Egg Stuffed Portobello Mushrooms (5 ingredient dinner!)

This is the perfect meal for a busy week night or when you have guests and don’t want to be stuck in the kitchen all night. It takes less than 5 minutes to prep and is a definite crowd pleaser. It’s so versatile, you can make it for breakfast, lunch or dinner. It’s great as a side at a large gathering or potluck. You can even adapt it for bite size stuffing mushrooms.

Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Coat the surface with olive oil or non-stick cooking spray.

Start by washing your portobello mushrooms, removing the stem and scooping the gills out with a spoon. Try to leave a rim around the edge so you have a bowl shape that will hold your egg. Place them on the baking sheet. (Save those stems and gills to toss into a future meal – scrambled eggs, pasta, etc)

Next, spread pizza sauce evenly over the inside of the mushroom. If there are any gaps or low spots on the edges, put a little extra sauce there to keep the egg from spilling out.

Then you can crack one egg into each mushroom cap. I like to prick the yolk with a fork so it swirls into the egg white.

Place your mushrooms in the preheated oven and bake them for around 25 minutes. During the last 5 minutes of cooking, top each mushroom with mozzarella cheese and basil (or Italian seasoning if you prefer). Once the cheese is melted, remove from the oven and enjoy!

There are so many ways to add your own creative twist to this recipe. I would love to hear your ideas!