This dairy-free portabella mushroom & pesto egg-in-a-hole is a crazy easy breakfast, brunch, or weeknight dinner. I'm going through a pesto phase right now...it is delicious on everything! Plus, I am answering the question...is it portabella or portobello?
Place the mushrooms, gill side up, on a baking sheet. lightly oil the top and bottom. Sprinkle with salt & pepper. Roast 15 minutes.
In the meantime, make your pesto. Add the basil, garlic, pine nuts, salt & pepper to a food processor. With the processor running, pour in your 1/4 cup of olive oil. Season with salt and pepper to taste.
Pull your mushrooms out of the oven and add a spoonful of pesto to the inside of each mushroom cap. Use the back of the spoon to make a concave cup in the pesto. Crack an egg into the pesto. Return to the oven for ~8 minutes, when the egg white is opaque and cooked.
Remove from oven, season with salt and pepper, and serve immediately. Serve with pickled jalapeños or hot sauce!