Prepare The Mushrooms

1. Wipe the mushrooms clean with a damp paper towel. Remove the stem and using a spoon, remove the gills but scraping gently.
2. Season with salt & pepper.

Slow Cooker

1. Add the tomatoes, bell pepper, onion, garlic, paprika, salt, pepper, and thyme to the slow cooker. Stir to mix well.
2. Add the prepared mushrooms, hollow side UP.
3. Cook HIGH 2-3 hours or LOW 4-6 or until mushrooms are soft.
4. Crack egg(s) into each mushroom cap. Season with salt & pepper. Cook an additional 5-10 minutes on HIGH or until the egg is cooked to your liking.
5. Top with fresh herbs if using.

Instant Pot

1. Turn on the IP and select sauté. Once hot add oil, onion, and bell pepper. Cook 3-5 minutes or until vegetables are soft. Add garlic and cook an additional minute.  Turn off the pressure cooker.
2. Add salt, pepper, thyme, paprika & crushed or diced tomatoes. Stir to mix well.
3. Dig 4 small holes in the tomato sauce. Add the prepared mushrooms, hollow side UP. It’s okay if they overlap, they’ll reduce in size while they cook.
4. Close lid and seal valve. Set high pressure and cook for 10 minutes. Quick release pressure when done.
5. Crack one egg into each portobello mushroom. Season each egg with a pinch of salt & pepper.
6. Close lid and seal valve. Set high pressure and cook for 1 minute. Quick release pressure when done.