Grilled Portobello Mushrooms with Egg and Smoked Trout
Serve these egg-filled mushrooms with lightly dressed greens for a great start to the day. Choose mushrooms big enough to hold an egg without overflowing.
Ingredients
- 4 portobello mushrooms each at least 4" wide
- ¼ cup 35% cream or 4 tsp melted butter
- ⅓ cup flaked smoked trout or hot smoked salmon “candy”
- 4 eggs
- smoked paprika
- chopped fresh parsley, chives, or basil
- salt and freshly ground pepper
- 4 slices sourdough bread
- softened butter for toast
Instructions
- Remove stems from mushrooms. Using a spoon, carefully scrape out black gills from each mushroom cap, leaving raised edges intact. Discard gills and stem.
- Place mushrooms on a preheated medium grill, gill-side down. Cook until just sizzling, 2–3 minutes.
- Turn caps over and top with trout, a cracked egg, and a drizzle of cream or butter. Sprinkle with smoked paprika. Add bread slices to the grill.
- Grill over indirect heat, with lid closed, until eggs are cooked to desired firmness, about 10–12 minutes, popping any bubbles of egg white that form. Turn bread slices as needed and remove when toasted; spread with butter.
- Season mushrooms to taste with salt, pepper, and chopped herbs. Serve with toast “soldiers” for dipping.
Notes
Switch it up
Replace the mushroom cap with a sweet pepper, sliced lengthwise. Instead of smoked trout, try sliced ham, grilled briefly, with some grated cheddar overtop the egg. For the full monty, sprinkle crisp bacon bits over the melted cheese.
Tried this recipe?Let us know how it was!