Portabello Eggs

Portabello Eggs

• 4-5 large portabello mushrooms
• 3 eggs
• salt
• pepper
• olive oil
• shredded parmesan cheese

Preheat oven to 350 degrees.

Wipe mushrooms clean with a damp cloth, then brush outsides with olive oil. Remove stems and discard. Beat eggs with salt and pepper. Set mushrooms on a cookie sheet or baking pan and fill each with egg. Top with parmesan cheese and bake until eggs are fully cooked (about 10 minutes).