Elegant, easy, and 20 minutes from refrigerated ingredients to table? I have a new go-to favorite for a vegetarian main dish for one, or for more, that only requires 4 ingredients. These Portobello Baked Eggs with Sundried Tomatoes and Goat Cheese are so flavorful that you won’t want to share.
I rarely pick up sundried tomatoes because I find them acidic. I took a chance at Trader Joe’s, where they are packed dry instead of in oil, and found them to be mildly tangy and enjoyable (picture). Now I am daydreaming this flavor combo with goat cheese into pastas, salads, and more.
- 2 portobello mushroom caps
- 2 tablespoons soft goat cheese
- 2 tablespoons sundried tomatoes
- 2 large eggs
- Salt and pepper to taste
- Basil for garnish
- Preheat oven to 400 degrees.
- Remove the stems from the mushroom caps and scrape out the gills with a spoon.
- Spray both sides of the mushroom with cooking spray or a bit of olive oil on a paper towel and set the mushrooms onto a baking sheet.
- Spread 1 tablespoon of goat cheese into each mushroom, where the gills used to be.
- Finely chop the sundried tomatoes and sprinkle on 1 tablespoon of them into each mushroom cap.
- Crack an egg into each mushroom cap, attempting to get the yolk to sit in the cavity where you removed the stem so it doesn't move around.
- Carefully move the baking sheet into the oven and bake for 15 minutes.
- Once the whites are cooked through and the eggs are done to your liking, remove them from the oven and season with salt and pepper.
- Top with sliced basil and serve over pasta, a big salad, or sautéed greens.
The mushrooms get tender, yet provide the perfect structure for creamy goat cheese, tart sundried tomato pieces, and a runny yolk. I enjoyed one on top of a salad and another on a bed of sautéed zucchini noodles, but the options are endless. Share your versions with me so I can try them out!
I had no patience for this delicious runny egg picture and promptly put down the camera so I could enjoy it. No portobello caps on hand but you have some greens? Try my Kale Baked Eggs instead and throw in some sundried tomatoes and goat cheese!