Roasted Portobello Eggs Benedict

Recipe Courtesy of the Mushroom Council and Foodess


Swap bread for a meaty portabella mushroom to create a savory twist to the classic eggs benedict.

Yield: 4

Serving Size: 1 poached egg and 1 portabella cap


Roasted Portobello Mushrooms:

4 large portobello mushrooms, stemmed
2 tablespoons olive oil
salt, dash

Hollandaise Sauce:

½ cup butter
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt, or to taste
hot water, as needed


4 eggs
2 tbsp white vinegar
chives, for garnish (optional)


Preheat oven to 400 degrees.  Rub portobello mushroom caps with olive oil and sprinkle with salt.  Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high.  Remove blender lid, and slowly pour in one third of the melted butter.  Replace lid and blend for a few seconds on high.  Remove lid and pour in another third of melted butter; blend.  Repeat with final third of melted butter.  Return to saucepan and keep warm with element on the lowest heat setting.  If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2-3 inches of water.  Add vinegar.  Bring to a simmer over medium heat; reduce heat to low.  Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water.  Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle).  Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates.  Top with a poached egg, and a spoonful of hollandaise sauce.  Garnish with chives, if desired.  Serve immediately.

Nutrition Facts:

Calories: 330; Total Fat: 30g; Saturated Fat: 14g; Cholesterol: 380mg; Sodium: 90mg; Protein: 19g; Total Carbohydrate: 5g; Dietary Fiber: 1g


Tags: , , , , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>