Portabella Mushroom Toast & Egg
1 large portabella mushroom 1 tsp. olive oil 1 tsp. butter 1/4 small onion, thinly sliced 1 tsp. minced fresh garlic 1 tbsp. soft goat cheese Cooking spray 1 large EGG 1 tsp. shredded Parmesan cheese
Yields: 1 serving
- Nutritional Information
Per Serving: 1 filled mushroom cap
Total Fat: 18 g
Saturated fat: 7 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 7 g
Cholesterol: 204 mg
Sodium: 169 mg
Carbohydrates: 9 g
Dietary Fiber: 2 g
Protein: 12 g
Vitamin A: 552.2 IU
Vitamin D: 54.4 IU
Folate: 56.5 mcg
Calcium: 85.7 mg
Iron: 1.5 mg
Choline: 170.2 mg
Gently CLEAN portabella mushroom. REMOVE stem and gills. BRUSH with olive oil. COOK in a small covered skillet on low heat 5 minutes per side or until tender.
Meanwhile, MELT butter in another small skillet on medium heat. SAUTE onion and garlic 6 to 8 minutes or until onion is very soft.
SPREAD inside of mushroom with goat cheese. FILL with onion mixture.
SPRAY a small skillet with cooking spray. FRY egg according to personal preference for doneness.
TOP mushroom with egg. SPRINKLE with Parmesan cheese.
Mushroom may also be cooked in the oven. PREHEAT oven to 425°F. Place cleaned mushroom cap brushed with oil on baking sheet. BAKE 10 to 15 minutes or until tender.
To FRY an egg, spray small skillet with cooking spray OR add 1 teaspoon to 2 tablespoons butter or vegetable oil. HEAT skillet on medium-high heat. SLIP egg into pan and immediately reduce heat to low. COOK slowly until white is completely set and yolk begins to thicken. BASTE egg with butter OR turn over to cook both sides.
To POACH an egg, bring 2 to 3-inches of water to boiling in deep skillet or omelet pan. BREAK cold egg into a custard cup. SLIP egg into water. COOK until whites are completely set and yolk begins to thicken but is not hard, about 3 to 5 minutes. REMOVE carefully with a slotted spoon.
Substitute Cheddar cheese for the Parmesan.
A poached egg may be prepared instead of a fried egg to top the toast.
Garnish plate with parsley sprigs and a few grape tomatoes.