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Portabello Eggs

Portabello Eggs

  • 4-5 large portabello mushrooms
  • 3 eggs
  • salt
  • pepper
  • olive oil
  • shredded parmesan cheese

Preheat oven to 350 degrees.

Wipe mushrooms clean with a damp cloth, then brush outsides with olive oil. Remove stems and discard. Beat eggs with salt and pepper. Set mushrooms on a cookie sheet or baking pan and fill each with egg. Top with parmesan cheese and bake until eggs are fully cooked (about 10 minutes).



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