Portabella Egg Nests with Manchego Cheese – BEST Egg Recipe EVER!

 

It is rare for me to say that I’m awesome.  In fact, I don’t think I have ever actually said that.  However, I will say that simply because of my association with this recipe, for creating this AWESOME Portabella Egg Nest recipe, I am truly AWESOME!

THIS IS THE BEST EGG RECIPE….EVER!  For real.

 

If these pictures are not enough to make your heart skip a beat and convince you of how awesome this recipe is, then let me expand.  First, the Portabella mushrooms are thick,  hearty and meaty and filled with garlic, scallion, breadcrumb & Manchego cheese stuffing.  Then…as if this wasn’t enough, an egg is baked nestled in the center of all of this goodness until it is perfectly cooked with an oozy delicious yoke.

O…M…G…is your mouth watering yet?

So, where does this love affair begin?  Well, it begins with the gorgeous Portabella Mushrooms.  Clean out the gills and place on a sheet pan (I like to line with aluminum foil for easy clean-up).  Drizzle the tops with Extra Virgin Olive oil and rub it around.  Then salt and pepper both sides and place upside down with open end up.

UPDATE: since I posted this recipe, I purchased my new favorite gadget for the kitchen that makes adding oil to the portabellas even easier: ues an Olive Oil Sprayer!  You can coating the mushrooms with oil using much less and getting an even distribution without having to brush it around.  Store-bough aerosols contain chemicals and toxins, but this Sonica Organics Oil Sprayer sprays out exactly what you put into it, so you can feel good about what you are putting on your food.  I absolutely love this sprayer!

Sonica Organics Oil Sprayer allows you to use less oil by spraying it in an even and wide dispersion on pans, pots, or on food. It sprays out only what you put in, no added chemicals or toxins, or propellants as the store-bought aerosols have!

Fill with the breadcrumb, manchego cheese, scallion, and seasoning mixture.  Push the filling out to the sides, so you create a well in the center, then put it in the oven and bake for 10 minutes.

After baking for 10 minutes, the manchego cheese will start to melt and the filling will bind together, so that you can again push out the sides to create a nest for the egg to sit in.

Finally comes the egg.  Place it gently in the nest.  It’s ok if the white oozes a little off the side onto the pan, but try to stop the oozing with the breadcrumb cheese filling.  Sprinkle with salt and pepper and scallions.

Bake for another 10-15 minutes or until the egg white is no longer translucent, but the egg whites and yoke are still a bit jiggly.

Every bite is amazing with the thick and meaty texture from the mushroom, the salty and nutty flavors from the manchego cheese filling, and the creaminess from the egg.  This is sure to become one of your favorite recipes too!

Enjoy!

5 from 1 vote
Print

Portabella Egg Nests

This is simply the BEST egg recipe ever!  The Portabella mushrooms are thick, hearty and meaty and seasoned perfectly before they are filled with garlic, scallion, breadcrumb & Manchego cheese stuffing!  Then...as if this wasn't enough, an egg is baked nestled in the center of all of this goodness until it is perfectly cooked with an oozy delicious yoke.

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 4 large Portabella Mushrooms
  • 1 Tbls Extra Virgin Olive Oil
  • 1 cup Breadcrumbs
  • 1/4 cup Manchego Cheese, shredded
  • 1 Tbls Melted Butter
  • 2 Tbls Low-fat Milk
  • 1 tsp Garlic Powder
  • 4 large Eggs
  • 3 tsp Scallions, sliced 2 tsp for filling, 1 tsp for egg
  • 1 tsp Salt 1/2 tsp for filling, sprinkle over eggs
  • 1 tsp Ground Pepper 1/2 tsp for filling, sprinkle over eggs

Instructions

  1. Clean the portabella mushrooms with a paper towel and scrape out the gills with a spoon.  Place on a sheet pan.

  2. Preheat oven to 375 degrees F.

  3. Mix filling in bowl: Breadcrumbs, Manchego cheese, garlic powder, scallions, melted butter, milk, salt, and ground pepper.

  4. Drizzle extra virgin olive oil over the top of each mushroom and rub it around.  Season with salt and pepper.  Flip over and place top-side down on sheet pan.

  5. Fill the portabella mushroom caps with the filling and create a well in the center of each cap.

  6. Cook for 10 minutes then remove from the oven. The manchego cheese will start to melt and the filling will bind together, so that you can again push out the sides to create a nest for the egg to sit in.

  7. Crack and place the egg gently in the nest. It’s ok if the white oozes a little off the side onto the pan, but try to stop the oozing with the breadcrumb cheese filling. Sprinkle with salt and pepper and scallions.

  8. Bake for another 10-15 minutes or until the egg white is no longer translucent, but the egg whites and yoke are still a bit jiggly.
  9. Serve and enjoy!

3 thoughts on “Portabella Egg Nests with Manchego Cheese – BEST Egg Recipe EVER!

Leave a Reply

Your email address will not be published. Required fields are marked *