Roasted Portobello Mushrooms With Salmon And Poached Eggs Recipes

EASY ROASTED PORTOBELLO MUSHROOMS WITH EGGS

Steps:

• Heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Remove the stem and wipe the top and sides of each mushroom cap with a damp paper towel to brush off any dirt. Lightly brush with about 2 teaspoons of olive oil and season both sides of the mushrooms with salt and pepper. Bake the mushrooms bottom-up until tender and juices are collecting in the center, about 25 minutes.
• Just before serving, heat a non-stick skillet over medium heat. Add a little oil, and then crack the eggs into the pan. Cook until the egg white is opaque and the yolk still runny, 1 to 2 minutes.

ROASTED PORTOBELLO MUSHROOM WITH POACHED EGG IN A CREAMY MUSHROOM SAUCE

Steps:

• Soak the dried porcini mushrooms in the hot water for 20 minutes.
• Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
• Drain the mushrooms and chop them reserving the water.
• Melt the butter in a pan over medium heat.
• Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes.
• Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes.
• Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
• Bring a large pot of water to a boil and reduce the heat to medium.
• Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
• Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
• Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Steps:

• In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
• Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
• Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

ROASTED PORTOBELLO MUSHROOMS WITH SALMON AND POACHED EGGS

Steps:

• Preheat the oven to 400 degrees.
• Remove the stems and using a spoon scoop out the gills of the mushroom caps.
• Melt 2 1/2 tablespoons of the butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant but not browned.
• Pour butter into a small bowl and brush both sides of the mushrooms with the garlic butter.
• Place the mushrooms on a baking sheet and bake for 12 -14 minutes or until slightly soft.
• Using the same saucepan that you made the garlic butter, add the remaining 1/2 tablespoon butter over low heat until melted. Remove the pan from the heat and add the arugula. Toss until lightly coated in butter.
• Poach the eggs in a medium saucepan. There are a few different methods to poach an egg. I use the vinegar method Here is a great guide to how to poach the perfect egg.
• Remove the mushrooms from the oven, place even amount arugula in each mushroom, top with poached egg, flaked salmon, and sprinkle with grated goat cheese.
• Salt and pepper to taste. Add a dash of cayenne pepper for a little kick and enjoy!

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS

Steps:

• Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
• Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
• Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
• Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven or toaster oven to 425 degrees F (220 degrees C).
• Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.