Eggplant, tomatoes, swiss chard & poached eggs stuffed Portobello mushrooms
Eggplant, tomatoes, swiss chard & poached eggs stuffed Portobello mushrooms - Serves4 PORTIONS - Prep time20 mins - Cook time35 mins - Timeout1 hour -
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Saucepan
- Slotted spoon
- Pastry brush
- Baking sheet
- Oven
Ingredients
- 4 Whole Portobellos
- 4 poached eggs
- 2 tablespoons of olive oil
- 1 garlic clove, chopped
- 2 cups of eggplants, sliced in 1 cm pieces
- Salt & pepper, as preferred
- 2 cups of swiss chard, minced
- 1 tomato, diced
- 1 cup of tomato sauce
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of fresh oregano, chopped
- 1 tablespoon of fresh basil, chopped
- 1/2 a rosemary twig, chopped and leafs only
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