Breakfast Portobellos with Shiitakes
Submitted by cedar
Baked portobello mushroom caps stuffed with sauteed shiitakes, corn, pine nuts, and crumbled bacon, then topped with eggs and roasted until set. A stunning low-carb brunch plate.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minForget the plate. The mushroom IS the plate.
Big, meaty portobello caps get a quick roast to soften, then get piled high with a sauté of sliced shiitakes, sweet corn, toasted pine nuts, and crispy bacon crumbles. Two eggs get cracked right on top of each one and the whole thing goes back in the oven until the whites set and the yolks are still gloriously runny.
It’s low-carb, high-protein, and looks like something from a trendy brunch spot, but it takes just 25 minutes in your own kitchen.
Chef Tips
- Choose portobellos with flat, wide caps so the filling and eggs don’t slide off. If the caps curl too much, gently press them flat.
- Pre-bake the caps gill-side up for 5 minutes to release some moisture. This prevents a soggy bottom.
- Crack the eggs into a small bowl first, then gently slide them onto the filling for a cleaner placement.
- Pull them from the oven when the whites are just barely set. The eggs continue cooking from residual heat on the hot mushroom.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes.
Meanwhile heat oil in a large sauté pan over high heat.
Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn tender, 3 to 4 minutes.
Add pine nuts and bacon if using and stir well.
Be sure to season well.
Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface.
Make sure caps lay as flat as possible so that eggs do not slide to one side while baking.
Crack 2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven.
Bake until eggs are done to your liking, then serve at once.
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