Herbed Portobello Mushroom Cup


Perfect breakfast or satisfying snack minus the guilt.

If your a fan of mushrooms then you will come to adore this variation to the traditional sauteed mushroom.


4 large Portobello Mushrooms

1 large egg

1/2 small tomato chopped

4 tbspns finely chopped parsley

Pinch salt nd pepper

Spray olive oil


Wash mushrooms cut stalk.

Place mushrooms upside down and grill in oven for 1 minute. Not too long, as the mushroom will become too soft to hold the egg mix.

Beat egg, parsley, tomato and salt and pepper.

Turn the mushroom upside down so the cup is facing up. Spoon mix and grill for 4 minutes. You may need to do this in layers. As the mushroom will absorb the egg you could spoon a little more and grill.

Sprinkle with cheese if you like.




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