INGREDIENTS - Portabello mushrooms - EVOO - Breadcrumbs - Manchego cheese - Butter - Milk - Garlic powder - Eggs - Scallions - Salt and pepper
Spritz the mushroom caps with olive oil, then sprinkle with salt and pepper. Finally add the manchego cheese and breadcrumb mixture to each cap, filling it well.
You can store prepared stuffed mushrooms, ready to bake, in the fridge until you are ready to cook for up to 2 days in advance.
Bake the mushroom caps for 10 minutes, then remove from the oven to add a well to each one in order to add the egg.
In 10-15 minutes, each egg will have cooked and you can enjoy a delightfully tasteful brunch.