Roasted Portobello Mushrooms With Salmon And Poached Eggs Recipes

Steps:

• Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
• Serve the salmon with a spoonful of mushrooms on top or on the side.

Steps:

• Preheat oven or toaster oven to 425 degrees F (220 degrees C).
• Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Steps:

• Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.)
• Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.
• Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.

Steps:

• Preheat broiler.
• Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
• Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
• While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
• Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
• Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.