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Persian Egg Stuffed Portobello

Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

A baked Portobello mushroom cap filled with a cooked egg, garnished with black pepper and a sprig of rosemary, served on a brown plate with a decorative border.

 1 tsp Teeny Tiny Spice Company Organic Za’atar Seasoning
 2 Portobello Mushrooms, Stems Cut
 2 Large Eggs
 1 tbsp Bella Vado Avocado Oil
 Fresh Dill, Chopped
 Salt and Pepper to Taste
1

Drizzle avocado oil on Portobello mushrooms and season with Za’atar Spice

2

Place them on a parchment paper lined baking sheet.

3

Sprinkle the herbs on top.

4

Crack open the eggs and carefully put one inside each mushroom

5

Bake for 15-20 minutes at 300° F (150 C)

Nutrition Facts

2 servings

Serving size