I find the portabella mushroom to be a bit on the spendy side, but I also find it to be a bit on the versatile and delicious side, so it’s worth it to me.
This recipe is perfect for any time of day and can be riffed on with a hundred different variations!
1 large portabella mushroom
4-5 fresh basil leaves
1 smallish tomato
Fresh ground black pepper and sea salt, to taste
Preheat oven to 425 F
Cut off the stem of the mushroom and, using a knife or spoon, scrape (and save) the “gills” (is that what they’re called?)
Finely chop the stem and mushroom gills and beat together with the egg. Add your seasonings of choice.
Thinly slice the tomato.
Lay the portabella upside-down on a small baking sheet (a pie tin actually works really well for this because you can lean it up against the side if it’s a bit wobbly) and pour the egg mixture into the cap. Sprinkle with basil leaves and top with the tomato slices.
Cook for 15-20 minutes. It’s good to check on it after about 10 minutes since ovens vary. I know that my cook time was a little longer than I expected, so just keep an eye on it. It’s done when the egg is no longer runny (If your tomatoes are obscuring your view of the egg, just give the pan a little jiggle to judge how done it is.)
NOTE: the mushroom is going to lose water as it cooks, so don’t be shocked when you pull it out of the oven and there’s juice all over the pan! Toss it or save it, I’m sure it could be used for something!
Serve with bacon!