Portobello Mushroom Baked Egg
Portobello Mushroom Baked Egg
Ingredients
4 Portobello Mushrooms, stems removed
4 large eggs
2 tbsp olive oil
Salt
Pepper
Roasted tomatoes and toast, to serve
Directions
Preheat oven to 180C fan-forced. Line a baking tray with baking paper. Add mushrooms to tray, drizzle with olive oil and salt and pepper. Cook for 4-5 minutes or until slightly browned and warmed through. Remove.
Crack eggs into the centre of each mushroom. Return to the oven for 10 minutes or until egg whites are cooked through.
Season with extra salt and pepper and serve with roasted tomatoes and toast.
Mushroom Veggie Burgers
Ingredients
Directions
BBQ Mushroom Caprese Salad
BBQ Mushroom Caprese Salad
Ingredients
2 vine ripened tomatoes, thickly sliced (approx. 1cm)
1 small red onion, cut into rings
¼ cup (10g) basil leaves
2 tbsp balsamic glaze
20g butter, melted
1 garlic clove, crushed
4 (60g each) Portobello or BBQ Flat Mushrooms, stems removed
220g tub bocconcini, drained and torn
Directions
Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.
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