Stuffed Mushrooms And Poached Eggs
Recipe: #44748
June 19, 2025
Categories: Breakfast, Eggs, Avocado, Mushrooms, Middle Eastern Gluten-Free, Breakfast Sandwiches, more
"Saw something like this at Saudi Arabian restaurant on line (the only way I travel). They had a log of mushrooms. I like the cap idea."
Original is 4 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (630.3 g)
- Calories 829.9
- Total Fat - 54.4 g
- Saturated Fat - 23.3 g
- Cholesterol - 988.1 mg
- Sodium - 2197.1 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 3.4 g
- Sugars - 3.2 g
- Protein - 59.8 g
- Calcium - 781.9 mg
- Iron - 5.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat butter and caramelize onions and season lightly.
Step 2
Add to mushroom caps along with the cheese.
Step 3
Bake in 350 degrees F oven until cheese melts and mushroom is slightly brown but cooked about 15 minutes.
Step 4
Have water boiling for eggs.
Step 5
Take out mushrooms.
Step 6
Poach eggs.
Step 7
Top mushroom caps with poached eggs, 1 to each cap.
Step 8
Season lightly.
Step 9
Sprinkle on seeds lightly.
Step 10
Serve guacamole and tahini on the side.
Tips
No special items needed.
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