Preparation

Preheat the oven: to 375°F (190°C). Gently wipe the mushroom caps clean with a damp cloth and remove the gills with a spoon to make more space for filling.

Prepare the Mushrooms: Brush the mushroom caps lightly with melted butter and season with a pinch of salt and pepper. Place them on a parchment-lined baking sheet, gill side up. Optional: To keep portobello mushrooms juicy but prevent them from getting soggy, pre-bake them empty for 5–7 minutes before filling. Gently dab any released moisture from inside the caps with a paper towel.

Cook the ground beef: In a skillet over medium heat, cook the ground beef with sea salt, black pepper, and garlic powder until browned and fully cooked. Chop ¼ cup sun-dried tomatoes into small pieces and stir them into the cooked beef along with the crumbled feta cheese. Mix just until combined and warmed through. Spoon the beef, tomato, and cheese filling into each mushroom cap, pressing it gently to create a shallow well in the center. Carefully crack an egg into each well, on top of the filling. Bake for 15–18 minutes, or until egg whites are set but yolks are still slightly soft.

Serve: Remove from the oven, sprinkle with fresh parsley, and drizzle with olive oil. Serve immediately with extra arugula on the side.