• Ingredients:
  • 2 FunGuy Portobello mushrooms
  • 1 -2 tablespoons olive oil
  • 2 eggs
  • coarse salt
  • 1 medium tomato, diced
  • 4 tablespoons salsa (optional)
  • 1 avocado, sliced
  • 1 lemon, cut in half

Breakfast may be the most important meal of the day, but be sure to make the FunGuy way! 

This recipe qualifies for both with it’s fantastically simple and healthy preparation of FunGuy portobello mushrooms that have been baked with fresh eggs, ripe tomatoes, and slices of creamy avocado. Be sure to include a bit of your favorite spicy salsa in order to kick it up a notch! 

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stems and discard them before transferring the caps to a large bowl. Add the olive oil to the bowl and toss the mushrooms in it to coat the outside lightly. Put each mushroom cap into a ramekin or a baking dish, stem side up. Bake the portobello mushrooms in the oven for 10 minutes. 
  3. Once the mushrooms are partially cooked, remove them from the oven and pour out any liquid that has accumulated at the bottom of the dish or in the cap itself, and return them to the dish. Crack the eggs, one at a time, into a small dish before adding each to the mushrooms. Sprinkle each with a pinch of salt and divide the dice tomato between each mushroom. Return the mushrooms and eggs to the oven and bake another 10-15 minutes, or until the egg white is cooked through. 
  4. Remove the baked eggs and portobello mushrooms from the oven and serve with slices of avocado, salsa, and a squeeze of lemon juice. 

Have a Fun meal!