Recipe from Cara’s Cravings

I’m loving all of these great meatless recipes that use eggs that I’ve been getting from Cara’s blog. 🙂

As soon as I saw this I knew I had to try it. Eggs, portobellas, and brie!  Delicious!

This was a really simple dish to throw together.  The longest part was caramelizing the onions.  However, if you don’t have the right size/shape mushroom, this can be very difficult.

I had one that was very deep, and the other was pretty flat.  When I cracked the egg into the flat mushroom, it immediately leaked into the pan.  However, it help well in the deep portobella. I had to improvise with the other by starting to cook the egg in a pan, then carefully transferring it into the mushroom.  It worked out okay. 🙂

2 large portobella mushroom caps, gills and stems removed and gently cleaned (careful not to break these!)
2 T balsamic vinegar
1 T olive oil
1 clove garlic, minced
1/4 t herbs de provence
Dash of steak seasoning
2 large eggs
2 ou brie cheese, thinly sliced
Small onion
1 T olive oil

Slowly carmelize the onion in a small skillet with hot olive oil over medium/low heat.  This will take about 30-35 minutes.  Stir occasionally.

Whisk the olive oil, vinegar, garlic, herbs de provence and steak seasoning in a small bowl.  Brush over mushroom cap, then set on a baking sheet (stem side up) and pour the remaining marinade over top. Let sit for 20 minutes.

Preheat oven to 400 degrees.  Place mushrooms on a baking sheet, stem side down, and roast for 10 minutes. Flip mushrooms over, and carefully break egg into the mushroom cap. Return to the oven for 5-10 minutes, until egg is cooked through.

Top with the onion and brie.  Return to oven until cheese is melted.

I served these with a very simple salad of spring mix, blueberries, toasted sesame seeds and raspberry vinaigrette.