Stuffed Portobello Mushrooms with Eggs and Cheese
Category: Main Dishes | Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Portobello mushrooms | 4 large |
| Eggs | 4 |
| Edam cheese (grated) | 100g |
| Extra virgin olive oil | As needed |
| Garlic | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Radicchio | 1 head |
| Walnuts (chopped) | 100g |
Instructions:
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Prepare the Portobello Mushrooms: Begin by cleaning the mushrooms. Gently remove part of the stem, especially where it has soil. Use a small brush or a slightly damp cloth to clean the cap. Separate the stems from the caps, and then carefully hollow out the caps with a spoon. Chop the stems and the inner part of the cap into small pieces with a knife.
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Sauté the Mushroom Mixture: Heat a drizzle of extra virgin olive oil in a pan and add one peeled garlic clove. Toss in the finely chopped mushroom stems and caps, cooking them over high heat for about 2 minutes, stirring occasionally. Season with salt and pepper to taste. Once cooked, remove the garlic clove and allow the mushroom mixture to cool slightly.
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Prepare the Cheese Filling: Grate the Edam cheese using the large holes of a grater and place it in a bowl. Finely chop some chives and add them to the cheese, mixing it all together.
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Stuff the Mushrooms: Drizzle a bit of olive oil inside the mushroom caps and season with salt and pepper. Stuff each mushroom cap with the cheese mixture, pressing it gently to fill them up.
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Cook the Stuffed Mushrooms: Line a non-stick pan with parchment paper. Place the stuffed mushrooms in the pan, with the filled side facing up. Crack one egg at a time into a small bowl and carefully slide it into the center of each mushroom cap. Season with salt and pepper. Cover the pan and cook on medium-high heat for about 5 minutes, or until the egg whites are set but the yolks remain soft.
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Prepare the Salad: While the mushrooms cook, wash the radicchio leaves and dry them thoroughly. Cut them into thin strips. In another pan, heat a bit of olive oil with one peeled garlic clove. Add the radicchio and sauté it over high heat for just a few seconds until slightly wilted. Set aside.
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Assemble the Dish: Arrange the sautéed radicchio on serving plates. Top with chopped walnuts, either broken by hand or chopped with a knife. Place the cooked stuffed Portobello mushrooms on top, and serve warm!
Enjoy these flavorful stuffed Portobello mushrooms as a satisfying main dish with a crispy walnut salad for added texture and a delightful mix of flavors!
