Portobello cap with pesto Ronit Penso

Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs

Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoLayers of tasty ingredients, baked in a large mushroom cap and topped with a poached egg – what can be better for a weekend brunch?


The dish doesn’t require too many preparations – once you have all the ingredients at hand, it is quick to assemble and easy to serve. It is low on carbs, so it’s perfect for those on a low-carb or gluten-free diet.

For the Pesto layer, I have used my recipe for Herbs, Almonds and Citrus zest Pesto, but you can use any other Pesto you prefer. Note that my Pesto does not contain cheese, therefore I’ve used more cheese on top. If your Pesto contains cheese, decrease the amount of the Gruyere cheese to 1/3 cup.

Poaching eggs takes a bit of practice, but it’s really not as hard as it may sound. If you’re still not convinced, you can always use a sunny-side or over-easy fried egg instead.

Makes: 2
Prep time: 15 minutes
Baking time: 15 minutes
Poaching time: 4 minutes

Ingredients:
For the mushrooms:
2 large Portobello caps
2 Tbs white wine
½ cup prepared Pesto, preferably homemade. (Click HERE for a recipe)
4 slices of good quality thinly sliced Prosciutto
½ cup coarsely ground aged Gruyere cheese
For the poached eggs:
2 XL eggs, as fresh as possible, at room temperature
1 tsp vinegar

1. Preheat the oven to 400F (205C). Line a baking tray with baking paper.
2. Place the mushrooms on a work surface, leg side up, and gently remove the leg. With a spoon, remove the dark inner layer. With a small, sharp knife, make a few shallow cuts in thicker part of the mushroom, making sure not to cut all the way through. (This will help cook the mushrooms evenly).
Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit Penso
3. Sprinkle 1 Tbs white wine in each cap. Fill each cap with ¼ cup prepared Pesto. Top with 2 slices of Prosciutto in each cap and finish with a layer of grated cheese.
4. Place in the oven and bake for about 15 minutes, until the cheese is golden.
Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit Penso Portobello cap with pesto Ronit Penso
5. Meanwhile, prepare the poached eggs: Break the eggs into two small bowls. Fill a medium pot with water up to ¾ of its’ height and add the vinegar. Bring to a boil and lower the heat to a gentle simmer.
Swirl the water with a large spoon, to create whirlpool. (This helps keep the egg’s shape). Hold a bowl with an egg as close to the simmering water as possible, and drop the egg into the whirlpool. With a wooden spoon, gently move the egg, so it doesn’t stick to the bottom. Poach for 4 minutes.
Lift the poached egg gently, with a slotted spoon or a small sieve. Place on a paper towel to absorb access water. Repeat with the second egg.
Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit PensoBaked Portobello Caps with Pesto, Prosciutto and Poached Eggs Ronit Penso Lift the poached egg gently, with a slotted spoon or a small sieve. Place on a paper towel to absorb access water. Repeat with the second egg.
6. Place the baked mushrooms on serving plates, add the poached eggs on top and serve.
Portobello cap with pesto Ronit PensoPortobello cap with pesto Ronit Penso
Portobello cap with pesto Ronit Penso

49 thoughts on “Baked Portobello Caps with Pesto, Prosciutto and Poached Eggs

  1. memarose3 says:

    This looks absolutely breathtaking. The glistening bright yellow of the yolk, the deep green of the pesto and the earthiness of the Portobello – you have knocked it out of the park! Definitely going to give these a try. Yesterday at the market I noticed how big and beautiful the Portobello mushrooms were – knew I needed to do something special, and now I know what. Thank you. Must share with my sister (who raises laying hens).

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    • Tasty Eats Ronit Penso says:

      Thank you for your beautiful description! :)
      I too was captured by the lovely mushrooms, and that’s the result…
      I hope you and your sister will enjoy the recipe. I’m sure her eggs are going to be so much better – can’t get any fresher than that! :)

      Liked by 1 person

  2. Nancy says:

    This is my kind of meal, Ronit! Never thought to use a mushroom cap as the base…so perfect for low carb dining. I finally figure out the “whirpool” method of poaching eggs recently and it REALLY does work…what a difference it made in keeping the whites intact. Do you make the poached eggs one at a time? That’s all I’ve attempted so far. Or, can multiple eggs be poached successfully with a wide/deep pan?

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    • Tasty Eats Ronit Penso says:

      Thank you Nancy! :)
      I usually poach more than one egg (at times even up to 10-15 on each “round”… ), but I think that for most people it’s not as easy, so it’s best to stick to one at a time, especially when preparing a small amount.
      If you want to poach more than one egg, use a wider pot, and add the eggs as far apart as you can.
      If you’re poaching 4-6 eggs, by the time you add the last one, the first one is most likely ready – so it’s important to keep in mind which one went down first… :)

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  3. Liz says:

    oh boy–not even sure where to start. So many good flavors here. And that egg takes it waaaaay over the top. Thinking I need to go and lie down now ;-) Thanks for putting this out there!

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  4. kiwidutch says:

    I’m out of the kitchen for 10 weeks in plaster as the insertion of 5 or 6 titanium plates and screws in my foot settles. I’m also allergic to mushrooms but this looks like the perfect treat for Himself who isn’t,and who loves a mushroom treat now and again.
    I’ve seen recipes for stuffed mushrooms before but not with a poached egg on top, the addition of which I think takes quite a few recipes to the next level.
    Not only that, but it’s visually appealing too, which can not always be said for cooked mushroom dishes. A winner for mushroom lovers!

    Like

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