Stuffed Mushroom with Poached Egg by Emily Richards

Stuffed Mushroom with Poached Egg and Arugula

Name: Stuffed Mushroom with Poached Egg and Arugula
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 small Portobello Mushrooms (3 inches in diameter); 1/2 tsp Each Salt and Pepper (divided); 1/4 cup Canola Oil (divided); 2 Shallots (finely chopped); 2 cloves Garlic (minced); 2 tbsp Oregano (fresh, chopped); 1 small Red Bell Pepper (diced); 1/2 cup Vegetable Broth (or tomato juice); 1/2 cup Breadcrumbs (fresh); 1/2 cup Asiago cheese (shredded); 6 cups Baby Arugula; 2 tbsp Aged or White Balsamic Vinegar; Pinch Each Salt and Pepper; 6 poached Eggs (optional)

Oct 16, 2016

Stuffed Mushroom with Poached Egg and Arugula

This is a colourful way to serve up veggies and eggs for lunch or brunch. Bake the mushrooms ahead for less last minute prep and serve them at room temperature or warm.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Breakfast, Main Dishes

Servings servings

Calories 230 kcal

Ingredients

6 small Portobello Mushrooms 3 inches in diameter
1/2 tsp Each Salt and Pepper divided
1/4 cup Canola Oil divided
2 Shallots finely chopped
2 cloves Garlic minced
2 tbsp Oregano fresh, chopped
1 small Red Bell Pepper diced
1/2 cup Vegetable Broth or tomato juice
1/2 cup Breadcrumbs fresh
1/2 cup Asiago cheese shredded
6 cups Baby Arugula
2 tbsp Aged or White Balsamic Vinegar
Pinch Each Salt and Pepper
6 poached Eggs optional

Instructions

Remove stems from mushrooms and chop finely. Sprinkle inside of mushrooms with half of the salt and pepper and place on parchment paper lined baking sheet; set aside.
In a nonstick skillet, heat half of the oil over medium heat and cook chopped stems, shallots, garlic and oregano for 3 minutes or until softened. Add pepper and peas; stir to combine. Add broth and bring to a simmer. Remove from heat and stir in breadcrumbs and cheese.
Spoon mixture into mushrooms and bake in 400 F (200 C) oven for about 15 minutes or until mushrooms are tender.
Meanwhile, toss arugula with remaining oil, vinegar and remaining salt and pepper. Place mushroom over arugula and top each mushroom with egg to serve if using.

Notes

Tip: You can use hard cooked or pan fried eggs instead of poached to top the mushrooms.

Recipe developed by Emily Richards

Nutrition

Serving: 208gCalories: 230kcalCarbohydrates: 16gProtein: 10gFat: 14gSaturated Fat: 2.5gCholesterol: 145mgSodium: 510mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 16.5mgCalcium: 100mgIron: 1.8mg

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