Portobello Mushrooms with Basil Egg Topping Recipe

Portobello Mushrooms With Basil Egg Topping Recipe

Ingredients

Serves 6

• 6 large Portobello mushroom caps, stems and gills removed
• 1/3 cup extra-virgin olive oil
• 2 tbsps. balsamic vinegar
• 2 tbsps. unsalted butter
• 6 large eggs
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tbsps. creme fraiche
• 1/2 cup crumbled fresh goat cheese
• 12 fresh basil leaves, cut into chiffonade
• 3 large plum tomatoes, seeded and coarsely chopped

Method

1. Preheat the grill or broiler
2. Preheat the broiler and set the rack 3-4 inches from the heat
3. Brush the Portobello caps with oil and place them onto a baking sheet, cap side up
4. Broil the mushrooms for 2-3 minutes, until softened and beginning to brown
5. Turn the mushroom caps and broil for 2-3 minutes longer, until just cooked through and slightly tender
6. Drizzle on the balsamic vinegar and keep warm
7. Melt the butter in a large skillet over medium heat
8. Whisk the eggs together with the salt and pepper and pour them into the skillet
9. Lower the heat and stir the eggs until glossy and just cooked through, about 8-10 minutes
10. Remove the eggs from the heat and stir in the creme fraiche until combined
11. Stir in the goat cheese and half of the basil
12. Divide the egg mixture evenly among the mushroom caps
13. Sprinkle on the remaining basil and tomatoes to serve

Full List of Eggs Recipes
Full List of Topping Recipes