Stuffed Portobello - Vegan, Gluten Free

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Weaver's picture
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01/24/2012

Stuffed Portabella Mushroom - Canada

I saw this and thought - someone stole my idea - almost.

If you switch out the Vegan Cheese Sauce and add an egg you have an easy multi person (diet restriction) breakfast.

http://blog.mushrooms.ca/2010/08/mushrooms-masters-tournament-of-taste.html

 

Weaver's picture
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01/24/2012

They have a really good meaty quality for an alternate base for things.

A great gluten free eggs benedict alternative if you use a GF Hollandaise.

My version is:

clean and dry the portobello cap, lightly grease insead and out of the cap with a little clarified butter - All the butter taste without the whey burning.

Sprinkle the inside with sea salt and cracked black pepper.

Optional add a slice of ham or a slice of cooked bacon halved.

Crack a fresh egg into the center of the mushroom bowl.

Sprinkle with fresh herbs, chives or basil are great as is rosemary or thyme.  Cilantro with a squeeze of lime and a wee bit of minced hot pepper gives it a slight bite without too much heat.

Sprinkle the egg with cheese of choice or leave nekkid.  Bake at 350 until done about 20-30 min or more depending on how runny you like your eggs.  Top with more cheese or Hollandaise and of course more fresh herbs.

Alternate version is as above replacing the ham or bacon with cooked Salmon and use dill and a bechamel sauce.   If you want to get really fancy use a sliver or two of sauted leek or fennel with the Salmon, serve with roasted new potatoes and fruit.

 

You can prepare in Texas muffin tins to contain any spills

Madeleine's picture
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09/29/2011

That looks really good. I've had portobello mushrooms once- at Lady & Sons in Savannah. Yummy.

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