Portobello Sunrise

1. 1

   First take your portobello mushrooms and take the stems and all the gills off so you just have the cap to act as a bowl.

2. 2

   Preheat oven to 375F.

3. 3

   Brush mushroom caps with olive oil on the top and place them upside down on a baking sheet so that they act as little bowls.

4. 4

   Next stack the spinach and tomatoe in the mushroom and then crack one egg in each one of the mushrooms without breaking the yoke.

5. 5

   Garnish egg with cracked black pepper and sprinkle both the provolone and mozzarella cheese on top of egg.

6. 6

   Bake for 20 mins and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.