Ingredients

How to make it

  • Carefully remove gills and any remnants of stems from mushroom caps.
  • Add a lil shredded cheese to each cap.
  • Add both herbs to caps.
  • Carefully add egg(s) to each cap. If using the big caps, 2 eggs should fit, and 1 egg goes in smaller caps.
  • Sprinkle with salt and pepper
  • Bake in a 375 oven for about 30 minutes. (Adjust time to egg and mushroom doneness preference.)
  • I served this with toasted baguette rounds and roasted baby asparagus.
  • *one hint to adding the eggs is to do a trick that's often used for poached eggs... carefully crack the egg into a very small dish(finger or pinch dishes work well) then slide the egg into the cap. :)

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes