PORTABELLA MUSHROOM TOAST AND EGG
Time: 10 minutes
Time: 15 minutes
large portabella mushroom
teaspoon olive oil
teaspoon unsalted butter
small onion, thinly sliced
teaspoon minced fresh garlic
tablespoon soft goat cheese
teaspoon shredded Parmesan cheese
CLEAN portabella mushroom. REMOVE stem and gills. BRUSH
with olive oil. COOK in a small covered skillet on
low heat 5 minutes per side or until tender.
- Meanwhile, MELT
butter in another small skillet on medium heat. SAUTE
onion and garlic 6 to 8 minutes or until onion is very soft.
- SPREAD inside of mushroom with goat cheese. FILL
with onion mixture.
- SPRAY a small skillet with cooking spray. FRY
egg according to personal preference for doneness.
- TOP mushroom with egg. SPRINKLE with Parmesan cheese.
- Substitute Cheddar cheese for the Parmesan.
- A poached egg may be prepared instead of a fried
egg to top the toast.
- Garnish plate with parsley sprigs and a few grape
· Mushroom may also be cooked in the oven. PREHEAT
oven to 425°F. Place cleaned mushroom cap brushed with oil on baking
sheet. BAKE 10 to 15 minutes or until tender.
· To FRY an
egg, spray small skillet with cooking spray OR add 1 teaspoon to 2 tablespoons
butter or vegetable oil. HEAT skillet on medium-high heat. SLIP egg into pan and immediately
reduce heat to low. COOK slowly until white is completely set and yolk begins to
thicken. BASTE egg with butter OR turn over to cook both sides.
· To POACH an
egg, bring 2 to 3-inches of water to boiling in deep skillet or omelet
pan. BREAK cold egg into a custard cup.
SLIP egg into water. COOK
until whites are completely set and yolk begins to thicken but is not hard,
about 3 to 5 minutes. REMOVE carefully with a slotted spoon.
This recipe is an excellent
source of Protein and Choline, and a good source of Vitamin A, Vitamin D