Stuffed Mushroom With Poached Egg And Arugula
Tip: You can use hard cooked or pan fried eggs instead of poached to top the mushrooms.
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Cooking tools:
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Nonstick skillet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Mixing bowl
- Spatula
- Saucepan
- Plate
- Kitchen towel
Ingredients
- 6 small Portobello Mushrooms (3 inches in diameter)
- 1/2 tsp Each Salt and Pepper (divided)
- 1/4 cup Canola Oil (divided)
- 2 Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Oregano (fresh, chopped)
- 1 small Red Bell Pepper (diced)
- 1/2 cup Sugar Snap Peas
- 1/2 cup Vegetable Broth or Tomato Juice (low sodium)
- 1/2 cup Breadcrumbs (fresh)
- 1/2 cup Asiago cheese (shredded)
- 6 cups Baby Arugula
- 2 tbsp Aged or White Balsamic Vinegar
- Pinch Each Salt and Pepper
- 6 poached Eggs (optional)
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