Posts Tagged ‘brunch’

Portobello Eggs Benedict

Yield: 12 (2-egg) servings


Hollandaise Sauce
6 oz.* egg yolks (8-9 yolks) or frozen/refrigerated liquid egg yolk product
6 oz. water
2 oz. lemon juice
1 lb. (2 cups) butter, softened
Salt and pepper, to taste
*If using frozen or liquid egg yolk product.

1 oz. (2 tbsp.) olive oil
6 oz. fresh button or crimini mushrooms, sliced
8 oz. canned quartered artichokes, drained
4 oz. roasted red peppers, diced
1 tsp. garlic salt
1/2 tsp. lemon-pepper blend
Olive oil, as needed
salt and pepper, to taste
12 portobello mushroom caps (3 oz. ea.), stems removed
24 large eggs
3 tbsp. chives, chopped


Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.

  1. Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
  2. Heat oven to 400° F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
  3. Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
  4. For each serving, portion two eggs onto one whole portobello on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Portabella Benedict

Swap out the bread for a meaty portabella mushroom in this tasty version of eggs benedict.

Yield: 12 (2-egg) servings


12 portobello mushrooms (5-6 oz. ea.), stems and gills removed
8 oz. (1 cup) corn oil
1/4 cup Italian or flat leaf parsley, finely chopped
2 tbsp. minced fresh garlic
Salt and pepper, to taste
6 oz. (3/4 cup) mayonnaise
1 tbsp. Sriracha sauce (or ketchup)
2 tbsp. scallions, finely chopped
12 large eggs
12 slices Canadian bacon
Parsley sprigs for garnish, as needed
*If using frozen or liquid whole egg product.


Place mushroom caps in a large bowl. In a separate small bowl, blend oil, parsley, garlic, salt and pepper. Pour oil mixture over mushrooms; toss gently to coat.

Place mushrooms, stem side up, on a spray-coated baking sheet. Bake at 375° F for 40-45 minutes, until mushrooms are softened. Keep warm.
Prepare sauce: Stir together mayonnaise, Sriracha sauce and scallions.

For each serving, fry an egg until white is set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn egg over, if desired, for additional yolk firmness. Place one slice of Canadian bacon onto stem side of a mushroom, top with the egg, and drizzle on 1 tablespoon spicy mayonnaise. Serve immediately. Garnish with parsley, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Vegetable Frittata

This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.

Yield: 12 servings; 2 (12-inch) pies


1 lb., 5 oz.* eggs (12 large)
0.5 oz. basil leaves (12), chopped
2 tbsp. Italian parsley, chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. garlic, minced
1 lb. (4 cups) yellow squash slices (1/4 in. thick)
1 lb. (4 cups) zucchini slices (1/4 in. thick)
12 oz. (3 cups) red bell peppers, thinly sliced
8 oz. (3 cups) cremini mushrooms, sliced
1 oz. (1 cup) green onions, sliced
6 oz. goat cheese, crumbled
*If using frozen or liquid whole egg product.


Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Roasted Mushrooms, Brussels Sprouts and Bacon Hash

Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe.

Yield: 2-4 (depending on serving size)
Prep Time: 5 minutes
Cook Time: 15 minutes


2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
8 ounces fresh mushrooms – quartered
2 cloves garlic – minced
9 ounces shaved Brussels sprouts
kosher salt/pepper
1 tablespoon lemon infused olive oil
2 slices thick cut bacon – cooked crisp and crumbled
sunny side up eggs – optional


Into a large saute pan add oil and butter. Heat over medium heat. Add mushrooms and garlic. Season with salt and pepper. Cook until mushrooms have softened. Add Brussels sprouts. Season with salt and pepper. Cook until Brussels sprouts have softened.

Finish with drizzle of lemon infused olive oil and garnish with crumbled bacon.

Top with optional sunny side up egg.

Egg Mushroom Kale Skillet

Put a twist on the classic egg and mushroom pairing in this delicious, pan-seared skillet combination great for a healthy meal any time of day.


1 tablespoon olive oil
2 cups sliced mushrooms
1/2 medium onion, sliced
2 cloves garlic, diced
1 red pepper, deseeded and sliced
2 cups chopped fresh kale
3 eggs
salt and pepper, to taste


Preheat oven to 375º F.

Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 minutes.

Add in red pepper and kale and sauté another 3 minutes.

Depress three areas within the ingredients with the back of a wooden spoon and crack an egg into each of the depressions.

Place in the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.

Mushroom Parmesan Melts

“The versatility of mushrooms in any dish make them the perfect ingredient to add a hearty and nutritious touch to the meal.”


4 slices whole wheat country bread sliced ¼-inch thick
12 ounces fresh sliced mushrooms, rinsed and patted dry
1 teaspoon kosher salt
1 tablespoon olive oil
½ cup Parmesan cheese, coarsely grated


1. To grill the bread heat a grill to medium and place the bread slices over indirect heat for about 3-minutes per side or until grill marks begin to show. This step can also be completed on a grill pan.
2. While the bread cools add the mushrooms and salt to a sauté pan and warm over medium heat. Cook the mushrooms until they release their liquid and cook down so they are completely softened.
3. Turn the broiler on high and place the grilled bread on a baking sheet. Divide the mushrooms among the four pieces of grilled bread and top with equal amounts of the Parmesan cheese.
4. Broil the toasts for about 2 minutes, or just until the Parmesan begins to melt. Remove immediately. Drizzle the breads with the olive oil and serve!

Herbed Spinach Quiche Portabella Caps

Use portabella mushroom caps instead of high-fat pie pastry to make individual, savory breakfast quiches.

Yield: 4 servings

Serving Size:1 portabella cap with filling


4 portabella mushrooms, 3-inch diameter
Cooking spray
3 large eggs
Egg whites from 6 eggs
1/2 cup whole wheat grated bread crumbs (Panko)
1/2 cup nonfat milk
1 tsp. low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
1/2 cup reduced-fat Parmesan cheese, divided


Place oven rack in center of oven; preheat oven to 375̊ F.

Remove portabella stems; wipe clean with damp paper towel.

Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.

In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.

Coat 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.

Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.

Nutrition Facts

Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Sodium: 330mg; Protein: 17g; Carbohydrates: 14g; Dietary Fiber: 4g

Sweet Potato Pancakes with Balsamic Maple Mushrooms

Savory sautéed mushrooms top mashed sweet potato pancakes for a delicious breakfast, brunch or dinner dish.

Yield: 4 servings

1 Serving: 3 pancakes with mushroom topping


Sweet Potato Pancakes

3 medium sweet potatoes or yams (orange flesh)
1 cup non-fat milk
1 egg, beaten
2 tbsp. vegetable oil
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
Cooking spray, as needed

Balsamic Maple Mushrooms

1 pound crimini and/or white button mushrooms, quartered
1 tbsp. vegetable oil
1/3 cup maple syrup
1 tbsp. balsamic vinegar


Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer. Add milk, egg, and vegetable oil to potatoes; mix.

Sift together dry ingredients and add to potato mixture. Mix on low until just blended.

Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray. Use ¼ cup of batter per pancake, ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.

While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (do not use non-stick) over medium flame. Add quartered mushrooms and toss to coat with oil. Let simmer, stirring occasionally, until juices run. Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.

To serve: stack 2-3 pancakes, alternating with balsamic maple mushrooms.

Nutrition Facts:

Calories: 420; Total Fat: 12g; Saturated Fat: 1.5g; Cholesterol: 50mg; Sodium:480 mg; Protein: 12g; Carbohydrates: 70g; Dietary Fiber: 7g

Roasted Portobello Eggs Benedict

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

Mushroom Breakfast Burrito

Start the morning with flavor: savory sautéed mushrooms, a creamy pile of light yellow egg fluff, beans and mashed avocado wrapped up in a whole wheat tortilla.

Yield: 4

Serving Size: 1 tortilla with 1 egg and 1 cup of vegetables

Preparation time: 10 minutes

Cooking time: 32 minutes


2 cups cherry tomatoes
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups white button mushrooms, quartered
2 cups Swiss brown mushrooms, quartered
2 garlic cloves, finely chopped
½ bunch flat leaf parsley, finely chopped
8 oz. canned kidney beans, drained
¼ teaspoon ground chilli powder
4 eggs
4 wholewheat tortillas
sour cream and mashed avocado, to serve


Preheat the oven to 180C/350F. Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with one tablespoon of olive oil and bake on the top shelf for 20 minutes until softened and starting to brown at the edges. Set aside.

Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt one tablespoon of butter and two tablespoons of olive oil. Add the mushrooms and cook for 5 minutes, stirring occasionally until tender. Add the garlic and parsley and cook for 2 minutes more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.

Make the salsa: Place the kidney beans and chilli powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.

Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining tablespoon of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 minutes or until done to your liking.

Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.

Nutrition Facts

Calories: 470; Total Fat: 28g; Saturated Fat: 8g; Cholesterol: 200mg; Sodium: 520mg; Protein: 19g; Total Carbohydrate: 40g; Dietary Fiber: 10g

Mushroom Scramble

A medley of earthy mushrooms compliment creamy, morning time eggs in this satisfying vegetarian dish.

Yield: 1 serving

Serving Size: 3 eggs and 1/2 cup prepared mushrooms


3 eggs
1/4 cup crimini mushrooms, cleaned and sliced thinly
1/4 cup oyster mushrooms, cleaned and sliced thinly
3 tablespoons unsalted butter
1 tablespoon thyme
kosher salt, to taste
black pepper, to taste


In a small frying pan, heat 1 tablespoon of the butter, over low heat. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes. Add the oyster mushrooms, stir, and cook for 2 minutes. Remove from the heat. Sprinkle in the thyme, and stir.

Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.

In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.

Serve.  Eat.  Enjoy.

Nutrition Facts

Calories: 300; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 650mg; Sodium: 220mg; Protein: 20g; Total Carbohydrate: 3g; Dietary Fiber: 0g

Mushroom-Herb Stuffed French Toast

French toast made savory with mushrooms, cheese and herbs is a delicious twist to this breakfast classic.

Yield: 8 servings

Serving Size: 2 prepared French toast


1 pound thinly sliced crimini mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups (8 ounces) shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 eggs
2 cups 2% milk
2 tablespoons butter, melted


In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts

Calories: 540; Total Fat: 28g; Saturated Fat: 17g; Cholesterol: 165mg; Sodium: 820mg; Protein: 23g; Total Carbohydrate: 50g; Dietary Fiber: 2g