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Roasted Portobello Mushrooms

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

30/10 Products
 1 30/10 Cream of Mushroom Packet
Grocery List
 2 tablespoons Olive Oil
 ½ cup Water
 3 Portobello Mushrooms
 ¼ cup Dried Porcini Mushrooms
 ¼ cup White Onion, chopped
 1 tablespoon Coconut Oil
 1 Clove of Garlic, minced
 1 tablespoon Fresh Thyme
 4 Eggs
 4 oz. of water
 4 cups Spinach, steamed
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Soak the dried porcini mushrooms in hot water for 20 minutes.

2

Remove the stems from Portobello mushrooms; brush with oil and season salt and pepper.

3

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.

4

Mix the cream of mushroom packet with the 4 oz. of water; set aside.

5

Drain the Porcini mushrooms and chop.

6

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.

7

Pour the cream of mushroom soup over the porcini mushrooms; sauté for another 2-4 minutes to thicken.

8

Bring a large pot of water to a boil and reduce heat to medium.

9

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.

10

Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and proceed to fish them out.

11

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

30/10 Products
 1 30/10 Cream of Mushroom Packet
Grocery List
 2 tablespoons Olive Oil
 ½ cup Water
 3 Portobello Mushrooms
 ¼ cup Dried Porcini Mushrooms
 ¼ cup White Onion, chopped
 1 tablespoon Coconut Oil
 1 Clove of Garlic, minced
 1 tablespoon Fresh Thyme
 4 Eggs
 4 oz. of water
 4 cups Spinach, steamed
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Soak the dried porcini mushrooms in hot water for 20 minutes.

2

Remove the stems from Portobello mushrooms; brush with oil and season salt and pepper.

3

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.

4

Mix the cream of mushroom packet with the 4 oz. of water; set aside.

5

Drain the Porcini mushrooms and chop.

6

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.

7

Pour the cream of mushroom soup over the porcini mushrooms; sauté for another 2-4 minutes to thicken.

8

Bring a large pot of water to a boil and reduce heat to medium.

9

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.

10

Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and proceed to fish them out.

11

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.

Roasted Portobello Mushrooms

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