Alright, I know how fancy-shmancy these look, but trust me, they are so simple to make! Anything made with whole portobello mushrooms is automatically so rustically elegant, and I can’t think of anything I rather put in a mushroom than a gooey egg and cheese. Um, yum!
The hardest part of this process is removing the mushroom gills. I use a little jam spoon to carefully scrape them out. They come out very easily but be so careful not to break the edge of the mushroom “bowl”.
Each mush room gets a very generous brushing of olive oil. The flesh of the mushroom is like a sponge and will soak the oil right up!
I bake the mushrooms bottoms up (like a bowl) on a baking rack that is in a baking sheet. This is not strictly necessary, but the mushrooms will release a considerable amount of liquid as they are cooked and I have found that if they sit in to much liquid, they will get soggy. After they have baked on the rack for about 20 minutes, I can take them off for a second and discard the extra liquid from the bottom of the baking sheet.
I chose a yummy, gooey gruyere cheese, and cut it into generously sized chunks. This is purely a matter of personal taste, as I love the feeling of biting into a melty cheese pocket, but you can easily use grated cheese of any kind.
It can be a little tricky to get the eggs into the mushrooms so they don’t slid out! I used a few pieces of cheese to fortify a lower side, and cracked the eggs right into the piping hot mushrooms, with salt and pepper on top.
Ovens can vary greatly in temperature, especially if you are using a convection oven. Mine is a plain old, non-convection oven, and 15 minutes of baking was just right to set the egg whites. I like my yokes nice and sauce-y, but bake them however you like!
And voila! Chopped chives add a subtle but fragrantly fresh contrast to the richness of the rest of the dish. Let me tell ya, it’s an absolute delight! They are wonderful served with a slice of my Easy Artisan French Bread.
Treat yourself and someone you love to this beautiful dish, and let me know how it goes!
Save this for later on Pinterest:
