These make a lovely alternative for breakfast, lunch or a light supper. Add a salad to make them go a little further.
When choosing mushrooms for this you need a very large mushroom that is thick and it’s sides are intact, any cracks and your egg will disappear through them!
I cooked these mushrooms in the oven but they will happily cook on a BBQ flat plate at a medium heat so you don’t burn the base.
4 large portobello mushrooms
4 tablespoons Parmesan cheese, finely grated
4 tablespoons fresh gluten free breadcrumbs
1 tablespoon freshly chopped parsley
Salt and pepper
Preheat the oven to 180 degrees Centigrade.
Take a mushroom, remove the stalk and scoop out a little of the flesh, making enough space for the cracked egg.
Repeat with the remaining mushrooms and place on a baking sheet.
Crack an egg into each mushroom.
Combine the Parmesan, breadcrumbs, parsley, salt and pepper in a bowl.
Sprinkle the cheese crumbs over each egg.
Bake in the oven for 15-20 mins, I like to bake them until the white is cooked but the yolk is still a little runny.