Eggs In The Portobellonest Recipe
Delight in hearty, aromatic Portobello mushrooms topped with eggs for a vegetarian, low-carb dinner in just 30 minutes. Perfectly baked with tomatoes and thyme.
Ingredients
- 8 Portobello mushrooms (approx. 100 g each)
- 4 TABLESPOONS Olive oil
- 2 Garlic cloves
- 8 Stem/s Thyme
- 7-10 Tbsp salt, pepper
- 8 Eggs (Gr. M)
- 600 g Tomatoes
- 50 g Arugula
- baking paper
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