I love mushrooms and eggs. I also love when weeknight meals are quick and delicious. We have been making avocado eggs for a while but this week I decided that a portobello mushroom would make a great egg vessel.
2 portobello mushroom caps, stems removed
2T grated parmesan
Preheat oven to 350F. Drizzle mushrooms with evoo and sprinkle with pepper. Carefully crack egg into hole. Sprinkle with oregano and top with parmesan. Bake in oven for 12-15 minutes. I like my yolk runny so I tend to cook mine for less time... this time it was not very runny (I got distracted) but it was still delicious! Enjoy!