Stuffed Portobello Mushrooms with Egg and Pesto

Ingredients

• 4 large portobello mushrooms
• 2 tablespoons olive oil , or as needed
• 0.25 cups pesto
• 4 large eggs
• salt and freshly ground black pepper to taste
• 4 teaspoons finely shredded Parmesan cheese
• 2 tablespoons minced fresh parsley

Instructions

1. 1

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

2. 2

   Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.

3. 3

   Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).

4. 4

   Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.

5. 5

   Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.

6. 6

   Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.