Portobello Pesto Egg Bake
Who says eggs are only for breakfast?! This easy recipe works for breakfast & brunch, lunch or a light dinner.
Portobello Pesto Egg Bake (serves 4)
4 portobello mushrooms, cleaned with stem removed
1/4 cup pesto (try my pesto recipe!)
1 cup baby spinach
1 cup grape tomatoes, halved
2 green onions, sliced
4 slices provolone cheese
Preheat oven to 425 degrees. Brush caps lightly with olive oil. Place cap side down on a baking sheet. Spread a tablespoon of pesto on the gills of each mushroom. Bake 10 minutes. Crack egg on top of mushrooms. With the raw egg on top, carefully return to oven for 5 minutes for soft yolk or 10 minutes for solid yolk. (For the egg to rest on top of the mushroom, the surface of the mushroom needs to be concave and at least 4 inches wide. Another option to is to crack each egg into a non-stick fry pan and cook to desired doneness and add to mushroom cap after a total of 15-20 minutes in oven). When the mushroom and egg are cooked, add 1/4 cup spinach to each and top with a slice of cheese. Return to oven for 2-3 minutes, until cheese melts and spinach wilts. Serve immediately garnished with grape tomatoes and scallions. Enjoy!