Organic heirloom tomatoes are given a Southwestern flare, stuffed in a hearty portobello mushroom, and topped with an egg. It's a healthy and delicious vegetarian breakfast with a little bit of a spicy kick. If you're not into the whole vegetarian thing, cooked bacon or ham are lovely additions. Happy Friday!
- 2 Portobello mushroom caps
- 1/2 tsp avocado oil
- 2 c tomato, chopped
- 1/2 c red onion, minced
- 1 jalapeno, seeded and minced
- 2 garlic cloves, mashed into a paste
- 1/4 c fresh cilantro, chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 2 tbsp shredded pepper jack cheese (or mozzarella)
- 2 large eggs
- Salt, to taste
- Pepper, to taste
Preheat oven to 375 degrees. On hot summer days, I use my toaster oven.
Rinse the portobello mushrooms and pat dry with paper towels. Remove the gills, if desired. Drizzle the avocado oil evenly over the outside of the mushroom caps. Sprinkle with salt and pepper.
In a large bowl, combine the tomato, red onion, jalapeno, garlic, cilantro, Worcestershire, cumin, and chili powder. Season with salt and pepper, to taste.
Spoon the tomato mixture evenly into each mushroom cap. Create a shallow well with the mixture, and sprinkle pepper jack cheese evenly on top. Crack an egg on top of each mushroom cap into the shallow well. Season with salt and pepper, to taste.
Bake for 20 minutes, or until the egg is cooked to your desired doneness. Garnish with fresh cilantro.