Veggie Quickie 1: Baked Portobello Mushroom, Cheese and Egg


I’m starting this new series of veggie food on the go: nice and quick meatless dishes to prepare in no time.
Today was very busy, so I improvised with a few things I had in my fridge: Portobello mushroom, eggs and cheddar. It took less than 5 minutes to prepare and it was filling, delicious, and the melted cheese gave it a comfort food feeling.

Preparation: 5 minutes

Baking time: 10-15 minutes – 200C

  • 1 Portobello mushroom
  • 1 egg
  • CheeseĀ 
  • 1 piece of toast
  • Garlic
  • Parsley (if available)
  • Olive oil
  • Salt, pepper

Preheat your oven to 200C.

Oil a small oven dish, add the Portobello mushroom, sprinkle the grated garlic, cut small and thin chunks of cheese –cheddar, or gruyere– and cover the space between the edges and foot of mushroom.
Break an egg on top.
Bake for 10-15 minutes. The yoke should still be runny but the white will be cooked.
Add salt and pepper and sprinkle some chopped parsley.
Serve with green salad, and a roasted tomato, which can go in your oven dish when baking the Portobello mushroom.


4 responses to “Veggie Quickie 1: Baked Portobello Mushroom, Cheese and Egg

  1. Sounds very delicious and time saving. It’s hard luck its Monday today, but I’ll certainly try next weekend. Looking forward to your next recipes.

  2. Portobello mushroom – that right there is a reason to get up! The only thing better than portobello mushrooms are roasted baby beetroot!

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