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I’ve been working on several different stuffed mushroom recipes recently and this is by far my favorite. It is so deliciously savory that I just HAVE to keep eating!
To make this dish, I started by removing the stalks from large portobello mushrooms. then spritzing them with olive oil spray and roasting them for ten minutes. Try and get ones with a large cup – and you’ll see why later! Or maybe this is completely obvious to you. 🙂
If there is a lot of excess liquid in the mushrooms, drain it off. But don’t discard it! Use it in stocks or soups for some amazing flavor! Crack an egg over the top of each mushroom. At this point I had already realized what would happen and yes, the egg just slipped right off. Hey ho, I just left it there to cook and just piled it onto the mushroom afterwards. Cook for another ten minutes then serve. With a bit of leafy parsley if you’re so inclined.Egg and Bacon Stuffed Mushrooms - amazing #lowcarb breakfast!! Click To Tweet