A delightful and easy-to-make breakfast dish featuring stuffed portobello mushrooms with a cheesy vegetable filling and a perfectly baked egg on top.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and the right texture for your dish.
Chop the bell pepper, onion, tomato, and olives into small pieces.
Uniformly chopped vegetables cook more evenly and fit better in the mushroom caps.
Place the chopped vegetables in a microwave-safe bowl, cover with a damp paper towel, and microwave for 1 minute.
Microwaving the vegetables slightly softens them, making them easier to stuff.
Mix the microwaved vegetables with bread crumbs, cheese, salt, and pepper.
Mix thoroughly to ensure the flavors are evenly distributed.
Wrap each mushroom in a damp paper towel and microwave for 1 minute to soften.
Softening the mushrooms helps them cook evenly in the oven.
Brush the mushrooms with olive oil inside and out, and season the insides with a pinch of salt and pepper.
Brushing with oil prevents the mushrooms from drying out during baking.
Stuff each mushroom with the vegetable mixture and place them on a baking sheet.
Press the filling gently to ensure it stays in place.
Bake the stuffed mushrooms in the oven for 15 minutes.
Baking at a high temperature ensures the filling is cooked through and the mushrooms are tender.
Remove the mushrooms from the oven, crack an egg on top of each, and return to the oven for 5-10 minutes until the eggs are cooked to your liking.
For runny yolks, bake for less time; for firm yolks, bake longer.
Serve the stuffed mushrooms warm and enjoy!
Garnish with fresh herbs like parsley or chives for added flavor and presentation.
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