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Persian Egg Stuffed Portobello

Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Persian Egg Stuffed Portobello

 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

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


Place them on a parchment paper lined baking sheet.


Sprinkle the herbs on top.


Crack open the eggs and carefully put one inside each mushroom


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

Nutrition Facts

Servings 0

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