with Poached Eggs
RECIPE SUMMARY
Roasted Portobello Mushrooms with Poached Eggs
Makes 2 Servings: Counts towards 1½ cups Vegetables, 1 tablespoon Oil, ½ Packet
INGREDIENTS
DIRECTIONS
Soak the dried porcini mushrooms in hot water for 20 minutes.
Remove the stems from Portobello mushrooms; brush with oil and season salt and pepper.
Preheat the oven to 400°F. Place the mushrooms on a baking sheet gill-side-up and bake for 15 minutes or until tender. Once done, set aside to cool.
Mix the cream of mushroom packet with the 4 oz. of water; set aside.
Drain the Porcini mushrooms and chop.
Melt the coconut oil in a pan over medium heat. Add the porcini mushrooms, onions, garlic, ½ tablespoon thyme, sea salt and pepper; sauté for 2 minutes.
Pour the cream of mushroom soup over the porcini mushrooms; sauté for another 2-4 minutes to thicken.
Bring a large pot of water to a boil and reduce heat to medium.
Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg, making two eggs at a time.
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and proceed to fish them out.
Start the layering process by laying the Portobello mushroom flat, then steamed spinach, finishing off with a drizzle of your mushroom gravy. For garnish, sprinkle fresh thyme over top.
Ingredients
Directions
Soak the dried porcini mushrooms in hot water for 20 minutes.
Remove the stems from Portobello mushrooms; brush with oil and season salt and pepper.
Preheat the oven to 400°F. Place the mushrooms on a baking sheet gill-side-up and bake for 15 minutes or until tender. Once done, set aside to cool.
Mix the cream of mushroom packet with the 4 oz. of water; set aside.
Drain the Porcini mushrooms and chop.
Melt the coconut oil in a pan over medium heat. Add the porcini mushrooms, onions, garlic, ½ tablespoon thyme, sea salt and pepper; sauté for 2 minutes.
Pour the cream of mushroom soup over the porcini mushrooms; sauté for another 2-4 minutes to thicken.
Bring a large pot of water to a boil and reduce heat to medium.
Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg, making two eggs at a time.
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and proceed to fish them out.
Start the layering process by laying the Portobello mushroom flat, then steamed spinach, finishing off with a drizzle of your mushroom gravy. For garnish, sprinkle fresh thyme over top.