Portabella Stuffed Mushroom Brunch |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A lovely low-carb brunch of mushrooms, chorizo and eggs. Ingredients:
4 large flat portabella mushrooms |
salt & freshly ground black pepper |
2 tablespoons olive oil |
2 ounces chorizo sausage, sliced about 1/2in slices |
1 small onion, finely chopped |
1 garlic clove, crushed |
8 ounces small mushrooms, sliced |
1 tablespoon flat leaf parsley, chopped |
4 eggs |
flat leaf parsley, salad to serve |
Directions:
1. Preheat the oven to 400°F.
2. Wipe the mushrooms and remove the stalks. Season with salt and freshly ground black pepper.
3. Place in a roasting tin or on a baking sheet and drizzle with 11/2 tablespoons of the olive oil. Bake for 15 to 20 minutes or until becoming soft.
4. Meanwhile, heat the remaining olive oil in a pan and fry the chorizo until golden.
5. Add the onion and garlic and cook for 5 minutes or until beginning to soften.
6. Add the sliced mushrooms and the stalks and cook until the mushrooms are tender and pan is quite dry - about 10 minutes. Season with salt and pepper and add the chopped parsley.
7. Poach the eggs in simmering water.
8. Divide the cooked mushroom mixture between the roasted portabello mushrooms.
9. Now lay on the freshly cooked poached egg and serve with flat leaf parsley salad.
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