i alway forget how much i like mushrooms. i only recently started enjoying them when they weren’t smothered in garlic butter, so i’ve been trying to discover different kinds and distinguish their flavours and textures. portobello mushrooms are thick and meaty but with a light flavour, perfect for marinating or stuffing with delicious ingredients.
this was the perfect healthy breakfast; quick to make, and very filling. i filled mine with prosciutto and and shallots and then an egg with plenty of runny yolk. salty cured meats compliment the earthy flavour of the mushroom – and we all know that an egg perfects everything. keep in mind that mushrooms will lose a lot of moisture as they cook, so pick the biggest ones available.
served on arugula and lemon juice and topped with fresh parmesan and basil, this totally looked (and tasted) restaurant worthy!
Prosciutto and Egg Portobello Mushrooms
2 large portobello mushrooms
4-6 slices of prosciutto
3 shallots, sliced
1 clove garlic
fresh basil and parmesan for topping
1. Preheat oven to 400 degrees. Wash and dry mushrooms, then brush bottoms with a small amount of olive oil and bake for about 10 minutes or just starting to get tender (this will depend on the thickness of your mushrooms).
2. While mushrooms are baking, sauté the shallots and garlic lightly, about 3 minutes.
3. Remove mushrooms from the oven, fill with a couple slices of prosciutto and garlic-shallot mix. Gently crack an egg onto the mixture. If your mushrooms are too shallow and the egg whites slide off (this happened with one of my mushrooms), you can quickly fry the egg so the bottom is set, then place it on top of the mushroom before returning to the oven.
4. Return mushrooms to the oven and bake for another 5-8 minutes or until top of egg is set and mushrooms are cooked through.
5. Serve on arugula greens tossed lightly in lemon juice, and top with fresh pepper, basil and parm.