Roasted Portabello Mushroom Baked with Egg, Pesto and Cheddar

By • November 12, 2011 • 0 Comments



Author Notes: View the blog post at Spork Mesporkme

Serves 2

  • 2 portabello mushrooms
  • 2 slices of bread
  • 1/2 avocado, mashed
  • 2 eggs
  • 1/4 cup pesto
  1. Preheat oven to 200C / 375F.
  2. Remove mushroom stems and cover in olive oil, salt and pepper. Roast on a baking tray for 10 minutes until they start to soften.
  3. Crack eggs in the center of the mushroom, top with pesto and cheese, being careful not to overflow the egg.
  4. Bake about 10 minutes, and serve on a slice of toast covered in avocado, with a bit more pesto on top.
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