Thursday, July 31, 2014

Brunch Style Portobello Mushroom

Portobello Mushroom - 1 nos

Shredded Cheddar Cheese - 1/4 cup
Fresh Onion rings - 6 or 8 nos
Bread curmbs - 3 tsp
Dried Parsley Flakes - 1 tsp
Fresh Spinach- 1 cup
Tomato Sauce - 1 tsp
Red chilly Sauce - 1 tsp
Grated Garlic - 1 tsp
Pepper Powder - 1 tsp
Olive oil - 1 tsp
Egg - 1

  1. Preheat your oven to 350 degrees F.
  2. Clean and remove the stems and gills from the mushroom and discard. 
  3. Arrange the mushroom  on a nonstick baking pan and drizzle about a tablespoon of  olive oil inside the mushroom and sprinkle salt & pepper to taste.
  4. In a bowl, combine spinach, tomato sauce, chilly sauce, grated garlic, salt and pepper and mix well. set aside.
  5. Fill the mushroom cap with the spinach mixture then top with the breadcrumb, fresh onion rings and cheddar cheese.
  6. Bake for 15 to 20 mins or until mushroom is tender and the breadcrumbs are golden and crisp. Set aside.
  7. Heat oil in a pan, crack the egg gently into the pan and sprinkle salt and pepper for taste. Cook until the white starts to set. 
  8. Place the baked mushroom  in the center of a plate. Top with Fried Egg/Poached egg and sprinkle with dried parsley flakes.
  9. Serve immediately.  

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