Eggplant, tomatoes, swiss chard & poached eggs stuffed Portobello mushrooms

Eggplant, tomatoes, swiss chard & poached eggs stuffed Portobello mushrooms

Eggplant, tomatoes, swiss chard & poached eggs stuffed Portobello mushrooms
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  • Serves4 PORTIONS
  • Prep time20 mins
  • Cook time35 mins
  • Timeout1 hour
  • FreezingFreezes well

Ingredients

  • 4 Whole Portobellos
  • 4 poached eggs
Toppings
  • 2 tablespoons of olive oil
  • 1 garlic clove, chopped
  • 2 cups of eggplants, sliced in 1 cm pieces
  • Salt & pepper, as preferred
  • 2 cups of swiss chard, minced
  • 1 tomato, diced
  • 1 cup of tomato sauce
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of fresh oregano, chopped
  • 1 tablespoon of fresh basil, chopped
  • 1/2 a rosemary twig, chopped and leafs only

Steps

  1. Heat the oil over high heat in a pan, then brown the garlic and eggplant for 5 minutes then season.
  2. Add the remaining toppings ingredients, and keep cooking for 15 minutes over medium heat. Check seasoning if needed.
  3. Preheat the oven to 350 °F and place the rack at the centre of it.
  4. Grease the outside of your mushrooms, then lay out on a baking sheet.
  5. Stuff the mushrooms with the vegetable mix, then bake for 15 minutes.Top with the poached egg then serve.
Recipe published on August 19, 2018