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Dried Portabello 1lb

Dried Portabello 1lb
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Product ID : 51701
Weight: 1.00 lbs



Baked Eggs in Portobello Mushrooms

Serves 4

4 large portobello caps 
2 tablespoons oil 
1/2 lb cooked turkey sausage 
1 oz fresh goat cheese, crumbled 
1 large clove of garlic, finely chopped 
1 handful arugula, roughly chopped 
4 eggs 
fresh cracked black pepper

Preheat oven to 375.

Delicately separate the stems from the portobello mushroom caps and delicately brush away any debris from the gills.

Brush the edge and bottom of the mushroom caps and place on a parchment paper lined baking sheet.

Mix together the cooked ground turkey, goat cheese, garlic and arugula. Divide into 4 equal parts and fill each mushroom cap with 1 part of the ground turkey mixture. As you fill the mushroom cap, create a well in the centre for the egg. Crack an egg into each well. Season with pepper.

Bake in preheated oven for 23-25 minutes. You'll want the eggs to be set but the yolks will run when sliced into. Serve immediately.

How to dehydrating dried mushrooms

·        Put the dried mushrooms in tepid water for at least 15 minutes, depending on how thick the dried mushroom is.

·        Vigorous swishing after 5 minutes of soaking allows any sand or particles to loosen, fall, and settle to the bottom.

·        When the mushrooms are soft and pliable, gently lift the mushrooms out of the water.

·        Strain this water through a fine sieve. The clean stained mushroom water can be added to stock or used in a sauce.

·        Your clean, rehydrated mushrooms are plumed and ready to cook.After this process, chop and use the rehydrated mushrooms as you wish. Now they are ready for a quick saute in butter or olive oil alone or with some garlic, shallot, or onions.  After this they can join whatever dish you want, be it a mushroom sauce for steak, pasta sauce, into a quesadilla, onto browned chicken, chops or whatever your fancy takes you.

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