Stuffed Mushroom With Poached Egg And Arugula - Half Your Plate

Name: Stuffed Mushroom With Poached Egg And Arugula - Half Your Plate
Total time: 40 min
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)

www.halfyourplate.ca

Tip: You can use hard cooked or pan fried eggs instead of poached to top the mushrooms.

View full recipe on www.halfyourplate.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.halfyourplate.ca.

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