Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
4 large portobello mushrooms,
stem removed and wiped cleaned
4 large eggs
1 clove garlic, minced finely
30g parmesan cheese, grated
4 tbsp flat-leaf parsley for garnish
Salt and pepper
Cooking spray

DIRECTIONS
Preheat grill. Line a baking tray with baking paper. Set oven rack in the middle of the oven.

Coat the mushroom caps with cooking spray on both sides. Season with salt and pepper, grill for approximately 5 minutes. Flip the mushrooms over and cook the other side for 5 minutes.

Remove mushrooms from oven. Tip out any liquid and turn the oven settings to 204°C.

Break an egg into each mushroom. Sprinkle with the cheese. Bake for approximately 15 mins or until egg is white. Garnish with parsley and serve with grain-free toast.

Serves 2