How to Make Egg-Stuffed Portobello Mushrooms, Steak and Broiled Tomatoes with Oil + Vinegar | Rac…

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Take thick slabs of the largest tomato and drizzle with olive oil and vinegar, then season with salt and pepper.

Broil the tomatoes until they start to slump up.

Remove the gills from the portobello mushrooms using the tip of a spoon and wipe them clean with a damp cloth.

Place the mushrooms gill side up and brush with olive oil, then season with a spice blend of garlic, onion, salt, and pepper.

Broil the mushrooms until they start to get tender, then flip them over and season the other side.

Drain off any excess liquid from the mushrooms after broiling.

Fill each mushroom cap with an egg.

Sprinkle with a mix of Pecorino and Parmesan cheese.

Lower the oven temperature from broil to 400°F and cook until the egg whites are set and yolks are cooked to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens