A one sheet pan, easy clean up, portobello recipe has landed in Chop Happy land!
This recipe is inspired by my love of brunch. When I moved to NYC over 10 years ago it struck me funny that no one eats breakfast – only brunch. But being a NYC resident now in my super tiny apartment I was ready to venture out in the city of eats. Once I went on my very first brunch outing I was convinced brunch is sooo fun.
“Eggs in Purgatory” is a true NYC brunch item. This is when eggs are cooked in tomato sauce. One day at brunch I thought what if I did this inside a portobello mushroom and my excitement grew. It is actually so easy and great for weeknight dinners too. I even crisp prosciutto in the same pan so there is less clean up.
This also goes great with all the traditional brunch cocktails – yum 🙂
Grab your ingredients and follow along with the video!
One Pan Egg Stuffed Portobello Recipe
- 4 large portobello mushroom caps, stems and gills removed
- 4 eggs
- Big pinches salt and pepper
- 1/4 teaspoon red pepper flakes
- 1 32 oz jar tomato sauce
- 5 fresh basil leaves, roughly chopped
- 5-6 slices prosciutto, cut into strips
- Extra virgin olive oil, for drizzling
- Preheat oven to 400 degrees
- Drizzle both sides of mushrooms with olive oil, season with salt and pepper
- Arrange mushrooms on one side of baking sheet, on the other side add another piece of foil to make a “tinfoil fort”
- Fill mushrooms half way with tomato sauce, add prosciutto to “tinfoil fort” (it will crisp up while you bake it)
- Add 1 egg to each mushroom cap (try to not break the yolk), season with salt, pepper and red pepper flakes
- Bake 10-15 minutes, you’ll know it’s done when the egg whites are set and the yokes are runny
- Garnish with prosciutto and basil
You have to try this and let me know what you think! 🙂
With a grateful heart and an amazing brunch tummy – JaySubscribe for tasty, free recipes!