Egg-stuffed Portobello Mushrooms with Sultana Pesto

A hearty breakfast idea with a high-protein content, this is a quick and innovative dish packed with flavour
Egg-stuffed Portobello Mushrooms with Sultana Pesto
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Egg-stuffed Portobello Mushrooms with Sultana Pesto
February 06, 2020
Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 2
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the sultana pesto

2 tbsp sultanas
1 tbsp capers, rinsed and drained
6 anchovy fillets
4 garlic cloves, peeled and roughly sliced
2 tbsp pine nuts
Juice and zest of ½ lemon
90ml spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Fine Black Pepper, to taste
spinneysFOOD Salt, to taste
20g spinneysFOOD Fresh Parsley, chopped
20g spinneysFOOD Fresh Coriander, chopped

For the mushrooms

4 spinneysFOOD Portobello Mushrooms
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
4 large eggs, at room temperature

METHOD

  • 1

    Soak the sultanas in warm water for 2 minutes, drain and add to a mortar with the capers, anchovies, garlic, pine nuts and lemon zest.

  • 2

    Grind to a rough paste, loosen with the lemon juice and olive oil, then add some pepper and salt.

  • 3

    Stir in the herbs.

  • 4

    Twist the stems off the mushrooms and remove the spongy gills using a spoon. Heat a pan with a little oil, fry the mushrooms until golden – approximately 5 minutes.

  • 5

    Remove the pan from the heat and drain any liquid from the mushrooms. Break an egg into each mushroom. Return the pan to the heat and cook covered for 5 minutes, until the egg whites are cooked and the yolks are still runny.

  • 6

    Season the eggs, top with the pesto and serve.

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