Recipe from Cara's Cravings
I'm loving all of these great meatless recipes that use eggs that I've been getting from Cara's blog. :)
As soon as I saw this I knew I had to try it. Eggs, portobellas, and brie! Delicious!
This was a really simple dish to throw together. The longest part was caramelizing the onions. However, if you don't have the right size/shape mushroom, this can be very difficult.
I had one that was very deep, and the other was pretty flat. When I cracked the egg into the flat mushroom, it immediately leaked into the pan. However, it help well in the deep portobella. I had to improvise with the other by starting to cook the egg in a pan, then carefully transferring it into the mushroom. It worked out okay. :)
2 large portobella mushroom caps, gills and stems removed and gently cleaned (careful not to break these!)
2 T balsamic vinegar
1 T olive oil
1 clove garlic, minced
1/4 t herbs de provence
Dash of steak seasoning
2 large eggs
2 ou brie cheese, thinly sliced
1 T olive oil
Slowly carmelize the onion in a small skillet with hot olive oil over medium/low heat. This will take about 30-35 minutes. Stir occasionally.
Whisk the olive oil, vinegar, garlic, herbs de provence and steak seasoning in a small bowl. Brush over mushroom cap, then set on a baking sheet (stem side up) and pour the remaining marinade over top. Let sit for 20 minutes.
Preheat oven to 400 degrees. Place mushrooms on a baking sheet, stem side down, and roast for 10 minutes. Flip mushrooms over, and carefully break egg into the mushroom cap. Return to the oven for 5-10 minutes, until egg is cooked through.
Top with the onion and brie. Return to oven until cheese is melted.
I served these with a very simple salad of spring mix, blueberries, toasted sesame seeds and raspberry vinaigrette.