Baked Portobello Mushrooms – When the Hubby Cooks!

In the midst of a busy week the husband promised to surprise me with something delicious. I had seen some portobello mushrooms lying in the fridge and I guessed that it would be something to do with baking them as he had tried sometime ago in Mumbai. However, I was totally bowled over by the presentation of this amazingly delicious dish. The egg in the centre looked so wonderful and timeless because it remained just the same before and after baking.

We had eaten some amazing portobello mushrooms last year at an Italian restaurant in Mumbai which soon became our favourite haunt. On a boring Sunday afternoon we would head there for some risotto or pasta. We would head there to meet friends or to celebrate birthdays or anniversaries and we enjoyed it everytime.

Since the time we ate those mini baked mushrooms in some amazing sauce R has been thinking of trying them at home with bigger mushrooms preferably portobello which have this wonderful woody taste that goes so well with grated cheese. He adapted this recipe from several sources on the internet and what we ate was simply delicious

These mushrooms are so big that they serve as individual portions that you can have for breakfast, lunch or brunch (breakfast+lunch = mid morning snack on a lazy weekend). You may skip the egg for a vegetarian version and add some other filling of your choice.

So here’s a brunch recipe for you, totally nutritious, filling & delicious. The cheese is not low in calories but the mushrooms are, so I guess it makes for a balanced meal, unless of course you have health issues, in which case, forget making them – the many pictures on this post should satisfy you 😀 haha!