Stuffed Portobello Mushrooms with Egg and Pesto

01Method

1. 1

   Position an oven rack roughly 6 inches below the broiler element and preheat the broiler. Line a rimmed baking sheet with foil.

2. 2

   Wipe the mushrooms clean with a damp cloth. Twist off the stems and scoop out the gills with a spoon, taking care not to crack the edges. If needed, hollow out a little flesh to create enough space for an egg. Brush the cap tops with olive oil and arrange them top-side down on the prepared sheet.

3. 3

   Broil until the mushrooms begin to release their juices, about 5 to 6 minutes. Take them out of the oven and lower the temperature to 400°F (200°C).

4. 4

   Tip out any liquid that has collected inside the caps and blot the interiors dry with paper towel. Set the mushrooms back on the baking sheet and lightly oil the foil around them to prevent sticking.

5. 5

   Spoon a tablespoon of pesto into each mushroom cap. Carefully crack one egg into each cap and season with salt and pepper. Finish with a sprinkle of Parmesan.

6. 6

   Bake until the egg whites are fully set and the yolks reach your preferred doneness, 12 to 15 minutes. Scatter parsley over the top before serving.