Egg and Stuffed Portobello Mushrooms 

Prepare the Portobello Mushrooms:

1. Preheat your oven to 180°C.

2. Clean the Portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems and scoop out the gills using a spoon, creating a hollow space for the filling.

3. Place the cleaned mushrooms on a baking sheet lined with baking paper.

Prepare the Filling:

1. Heat olive oil in a frying pan over medium heat. Add diced onion to the pan and fry until they're fragrant and translucent, about 2-3 minutes.

2. Once onion is fragrant and fried, add garlic

3. Add diced bell peppers to the pan and cook for another 2 minutes.

4. Stir in the chopped spinach and diced tomatoes, and cook until the spinach wilts and the mixture is heated through, about 2-3 minutes.

5. Season the filling with Aromat.

Stuff the Portobello Mushrooms:

1. Divide the filling evenly among the Portobello mushroom caps, pressing it gently into each cap to fill them completely.

2. Create a small well in the center of each stuffed mushroom for the egg.

Add the Eggs:

1. Carefully crack one egg into each of the prepared mushroom caps, making sure not to break the yolk.

2. Season the eggs with Knorr Aromat Naturally Tasty Seasoning.

Bake:

1. Place the baking sheet with the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.

2. If you prefer the yolks to be fully cooked, bake for an additional 5 minutes until they're set.

Add Cheese and Garnish:

1. Sprinkle shredded mozzarella cheese over each stuffed mushroom during the last 5 minutes of baking. Allow the cheese to melt and become bubbly.

2. If desired, garnish with chopped fresh herbs such as parsley or basil before serving.

Serve:

1. Carefully transfer the stuffed Portobello mushrooms to serving plates. Serve them hot as a delicious and nutritious breakfast or brunch option.