Roasted Portabellas With Poached Eggs Recipe

Name: Roasted Portabellas With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portabella mushrooms - choose nice sturdy fat ones; 1/2 cup grated fontina cheese; 2 tablespoons shredded parmesan; 1 heaping teaspoons minced fresh rosemary; 1 clove garlic; zest from one lemon; ground pepper; salt; 2 eggs; white vinegar for poaching the eggs; minced chives

Servings: persons

2 portabella mushrooms - choose nice sturdy fat ones
1/2 cup grated fontina cheese
2 tablespoons shredded parmesan
1 heaping teaspoons minced fresh rosemary
1 clove garlic
zest from one lemon
ground pepper
salt
2 eggs
white vinegar for poaching the eggs
minced chives

1
Preheat the oven to 375. Place an oven safe rack on top of a cookie sheet and spray it with no-stick or lightly brush it with oil.
2
Brush the mushrooms clean and remove the stem and the gills (I use a soup spoon to gently scrape them out). Lightly season the inside with salt and pepper and place gill side down on the rack. Bake for about 20 minutes - they should still be a bit firm as you want them to stand up to being filled.
3
Meanwhile, mix the two cheeses and the rosemary in a bowl. Using a zester or microplane, grate the garlic first then zest the lemon - the lemon peel will push the garlic out of the microplane - otherwise it tends to want to stick there. You should also now bring a pot of water to the boil for your eggs, add a good amount of salt and a splash of white vinegar.
4
Pull the mushrooms out of the oven and flip them. You may need to drain some liquid off the cookie sheet. Turn the oven up to 425. Fill each cap with equal amounts of the cheese mixture, grind some pepper over the top and put them back on the rack and back into the oven. Bake them until the cheese is melted and bubbling. Right before you pull the mushrooms out of the oven, poach your eggs - this takes about 3-4 minutes.
5
Place the mushrooms on a plate or plates (depending if you are sharing or not) and gently put a well drained poached egg on top of each. Sprinkle fresh chives on top and serve!

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 portabella mushrooms - choose nice sturdy fat ones, 1/2 cup grated fontina cheese, 2 tablespoons shredded parmesan, 1 heaping teaspoons minced fresh rosemary, and more.

Yes, Roasted Portabellas With Poached Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Portabellas With Poached Eggs

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