Jennifer Brulé is a classically trained chef, food writer and recipe developer. We’re delighted she shared this recipe with us for Diabetes Awareness Month. – Jessica Apple
This recipe hits on so many levels– gooey cheese, rich egg yolk and meaty mushroom. Keep it vegetarian by omitting the bacon, or crumble it on for another layer of umami.
Stuffed Portabella Salad With Poached Egg
- Portabella caps, wiped clean of soil
- 1/2 teaspoon each, soft butter and olive oil (per cap)
- Slices of Saga Blue, Brie, Chevre or any melting cheese
- Fresh eggs (one per cap)
- Mixed greens (1 big handful per cap)
- A scattering of chopped, fresh herbs, like parsley, dill, chervil, basil, cilantro or tarragon
- Dressing: (optional) I used poppy seed, but French vinaigrette would be nice, too
- Cooked, crumbled bacon (optional)
- Preheat the oven to 375F. Set a pot of water on to boil for poaching eggs. (Please see here for instructions on how to poach an egg.)
- Pour 1/2 teaspoon of oil over the top of each mushroom cap, then rub with softened butter. Sprinkle with sea salt. Spray a baking pan with non-stick spray or rub with more oil, place the caps top side up on the baking sheet and bake for 10 minutes, until soft, but not completely wilted.
- Remove mushrooms from oven, flip them over, and place a slice of cheese in each cap. Begin poaching your eggs now. From the time that they simmer, cook for 3 – 3 and 1/2 minutes (4 minutes if you are simmering them in the shell) for a runny yolk.
- Place the mushrooms back into the hot oven and bake until the cheese just melts (a few minutes). Toss the mixed greens salad and dress it if you are using dressing. Add bacon, if you are using it.
- Arrange greens and scatter herbs on a plate. Place the roasted mushroom cap on top of the greens, then the poached egg on top of the cap and sprinkle with a bit of sea or kosher salt.
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Jennifer Brulé writes the blog Finding Tasty. You can also find her recipes on The Faster Times.