I made this for my breakfast today and loved every single bite. I had one left over portobello from the Asian Portobello Taco recipe that needed to be used up. I grabbed some roasted peppers from the pantry and some feta and an egg from the fridge. I roasted the portobello with the peppers & feta for a few minutes then cracked an egg in the center and cooked until the whites were cooked through. It was a healthy, flavorful, and hearty breakfast that I can’t wait to have again. Soon.
Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Remove the stem and gills from the mushroom. Rub the portobello with a bit of olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Sprinkle the inside of the mushroom with some roasted red pepper and feta cheese then add a pinch of crushed red pepper on top.
Place into the oven and bake for 7 minutes. Remove from the oven and crack the egg into the center of the mushroom.
Place back into the oven and cook for 13-15 minutes, or until the whites are cooked and the yolk is runny. Remove from the oven and place on a plate sprinkle some chopped basil on top. Serve immediately. Enjoy.