|200 g||Portobello mushrooms|
|2 tbsp||Parmesan cheese (grated)|
|white truffle oil|
|Parmesan cheese for serving|
|fresh oregano for serving|
Preheat the oven to 180°C/350°F. Pat Portobello mushrooms with a kitchen towel to remove any dirt. Take half of the mushrooms, remove stems, then rub with olive oil, and season with salt and pepper. Chop garlic and thickly slice the remaining half of the mushrooms.
Transfer the rubbed half of the mushrooms to a baking dish, bottom side up, and bake at 180°C/350°F for approx. 10 min. Then add grated Parmesan cheese to the mushroom cavities and bake for 5 min. more.
Heat olive oil in a pan over medium-high heat, add garlic and sauté for approx. 1 min. Add mushroom slices and fry for approx. 10 min. Add white truffle oil and cook for another 5 min. Next, push the mushrooms to one side of the pan and crack the eggs into the empty side, season with salt and pepper and scramble them. Remove from heat and stir everything together.
Serve the mushroom scramble on toast and enjoy the oven-baked mushrooms on the side. Garnish with some fresh oregano and grated Parmesan cheese. Enjoy!