Just pour the egg on the Portobello butter garlic mushroom and the result will be amazing!

Just pour the egg on the Portobello butter garlic mushroom and the result will be amazing?
Watch this video carefully and see the results deliver you the heaven off queen of mushrooms

Looking for a delicious and easy vegetarian recipe? Look no further than these stuffed portobello mushrooms! They're simple to make, versatile and perfect for a quick and easy meal.

Don't forget to add some garlic and pepper to taste for extra spice - the result will be amazing! Whether you're a mushroom lover or you've never cooked one before, these stuffed portobello mushrooms are the recipe for you. Check out the video for step-by-step instructions and let us know what you think in the comments!

Ingredients:

4 large Portobello mushrooms
4 tbsp unsalted butter
4 garlic cloves, minced
Salt and pepper, to taste
2 tbsp chopped parsley
4 large eggs
Instructions:

Preheat your oven to 400°F (200°C).
Clean the Portobello mushrooms with a damp paper towel, remove the stems and use a spoon to scrape out the gills.
Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Place the Portobello mushrooms on a baking sheet and brush both sides with the garlic butter mixture.
Season with salt and pepper, to taste.
Crack an egg into each Portobello mushroom cap.
Bake for 15-20 minutes, until the egg whites are set and the yolks are still runny.
Sprinkle with chopped parsley before serving.
The egg-stuffed Portobello mushroom is a flavourful and filling breakfast or brunch option. The meaty Portobello mushroom cap provides a sturdy base for the egg, which adds protein and richness to the dish. The garlic butter gives the mushroom a delicious flavor and aroma, while the parsley adds a fresh and bright finish. This dish is both healthy and indulgent, perfect for a special weekend breakfast or brunch.