2 portobello mushrooms, stems cut
2 large eggs
1 Tbsp olive oil
2 Tbsp fresh rosemary, chopped
Salt and pepper to taste
Preheat oven to 300 degrees F.
Drizzle olive oil on portobellos and season with salt and pepper.
Sprinkle 1/2 Tbsp rosemary on top of the mushroom.
Place the mushrooms on a greased baking sheet.
Crack open the eggs and carefully put one inside each mushroom. Sprinkle another 1/2 Tbsp rosemary on top of each egg.
Bake for 12-17 minutes, or until egg is cooked through and mushroom is tender.
After: Work on you July Goal!