Ingredients
- 6 small Portobello Mushrooms 3 inches in diameter
- 1/2 tsp Each Salt and Pepper divided
- 1/4 cup Canola Oil divided
- 2 Shallots finely chopped
- 2 cloves Garlic minced
- 2 tbsp Oregano fresh, chopped
- 1 small Red Bell Pepper diced
- 1/2 cup Sugar Snap Peas
- 1/2 cup Vegetable Broth or Tomato Juice low sodium
- 1/2 cup Breadcrumbs fresh
- 1/2 cup Asiago cheese shredded
- 6 cups Baby Arugula
- 2 tbsp Aged or White Balsamic Vinegar
- Pinch Each Salt and Pepper
- 6 poached Eggs optional
Instructions
- Remove stems from mushrooms and chop finely. Sprinkle inside of mushrooms with half of the salt and pepper and place on parchment paper lined baking sheet; set aside.
- In a nonstick skillet, heat half of the oil over medium heat and cook chopped stems, shallots, garlic and oregano for 3 minutes or until softened. Add pepper and peas; stir to combine. Add broth and bring to a simmer. Remove from heat and stir in breadcrumbs and cheese.
- Spoon mixture into mushrooms and bake in 400 F (200 C) oven for about 15 minutes or until mushrooms are tender.
- Meanwhile, toss arugula with remaining oil, vinegar and remaining salt and pepper. Place mushroom over arugula and top each mushroom with egg to serve if using.
Nutrition Facts
Stuffed Mushroom with Poached Egg and Arugula
Per
208 g
Calories
230
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2.5
g
16
%
Carbohydrates
16
g
5
%
Fibre
3
g
13
%
Sugars
5
g
6
%
Protein
10
g
20
%
Cholesterol
145
mg
48
%
Sodium
465
mg
20
%
Vitamin A
1000
IU
20
%
Vitamin C
16.5
mg
20
%
Calcium
100
mg
10
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: You can use hard cooked or pan fried eggs instead of poached to top the mushrooms.
Recipe developed by Emily Richards
