Portobello Mushroom Stuffed with Tomato and Egg
Ingredients:
2 Portobello mushrooms (~3” in diameter)
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp black pepper
1 Tomato, cut into thick slices
2 Eggs, lightly beaten in a bowl
4 Tbsp butter, divided
2 Tbsp Olive oil
salt to taste
Instructions:
Break the stems off the mushrooms and wipe caps clean with a damp towel.
In a bowl, mix 2 Tbsp Olive oil and the thyme, rosemarry, pepper and salt.
Heat a skillet over medium heat and add mushrooms. Pour half the spice mixture on mushrooms, flip and pour remaining spice mixture on other side.
Cook, flipping every minute, for 7-8 minutes.
Remove mushrooms from skillet.
Add 2 Tbsp butter to skillet. Once melted add two slices of tomato. Cook for 2-3 minutes until heated through, remove and place on top of mushrooms.
Add remaining 2 Tbsp on butter to skillet and heat until melted.
Add the beaten eggs and let cook, undisturbed, for about 1 minute until it starts to set on the bottom.
Reduce heat to low and stir eggs. Cook until cooked through.
Place the cooked eggs over the tomato and enjoy!