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.
Clean the portabella mushrooms with a paper towel and scrape out the gills with a spoon. Place on a sheet pan.
Preheat oven to 375 degrees F.
Mix filling in bowl: Breadcrumbs, Manchego cheese, garlic powder, scallions, melted butter, milk, salt, and ground pepper.
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.
Fill the portabella mushroom caps with the filling and create a well in the center of each cap.
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.
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.
Serve and enjoy!