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. :)

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