This was a recipe I made up on the fly. Good for a quick, healthy dinner. I really like cooking with portobellos as they absorb a lot of flavour from what you cook them with and have a good taste themselves.
It turned out well, next time I might cook the mushrooms a while longer and let them absorb more flavour, but it’s a bit of a juggling act as I don’t want them to shrivel up too much. I also added some black pepper afterwards and it gave the flavour quite a boost. Might also try add some Tabasco or something next time.
- Large Portobello Mushrooms
- Balsamic vinegar
- Crushed garlic (about half a clove for each mushroom)
- Eggs (I used 4 large eggs and it was enough for 6 mushrooms)
- Ground coriander
- Hot paprika
Heat a skillet on a medium pan. You can oil the pan if needed but I avoid it when I can.
Put the mushrooms cap up onto the skillet and drizzle some balsamic vinegar over them.
Let them site like this for about 5-6 minutes, in the meantime scramble your eggs.
Flip the portobellos and spread the crushed garlic over them. Let them simmer in the vinegar for another 5-6 minutes.
Remove from the pan, sprinkle with coriander and thyme, cover with eggs and then sprinkle the hot paprika over them.