Portabello Eggs
- 4-5 large portabello mushrooms
- 3 eggs
- salt
- pepper
- olive oil
- shredded parmesan cheese
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).