Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)
Who says you can't have stuffed mushrooms for breakfast? These giant portobello mushroom caps are stuffed with a caramelized leek scramble and topped with melty Gruyère cheese. They’re luxurious, indulgent, and altogether such a delicious, hearty way to start the day. The two forks may suggest that someone shared these with me, but I’m going to admit that I ate them both myself and was not sorry.
Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)
Recipe by: Willow Bird Baking, inspired by Alexandra's Kitchen
Yield: 2 servings
Ingredients:
2 large portobello mushroom caps
2 tablespoons plus 2 teaspoons olive oil, divided
1-2 leeks
1/2 teaspoon kosher salt and few grinds pepper, divided
1 teaspoon minced shallots
1 tablespoon cream
1 tablespoon butter (Plugra or Kerrygold or another European brand is great if you have it)
1/4 cup grated Gruyère cheese (or Fontina, Swiss, Parmesan)
4 eggs
Directions:
Preheat the oven to 425 degrees F. Clean the leeks: Slice off the tough, dark green top and the root and discard. Slice the leek lengthwise down the middle. Then slice horizontally into thin half-moons. Fill a bowl with cold water and place the sliced leeks in it, separating the layers with your fingers and agitating them a bit in the water. Let these sit for 1-2 minutes until the dirt and sediment trapped in the leeks has settled to the bottom. Scoop the leeks off the top of the water with a slotted spoon and place them on a bed of paper towels to blot them almost dry.
Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush the mushrooms with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon kosher salt and a couple of grinds of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape. After you remove the mushrooms, turn the oven down to 350 degrees F.
While roasting the mushrooms, preheat a large skillet over medium-low heat. Pour in 2 teaspoons of olive oil. When the oil shimmers, add minced shallots and sauté for 30 seconds until fragrant, stirring constantly. Add the leeks and toss them to coat with oil. Sauté until they start to brown, about 15 minutes, stirring occasionally. Remove them to a paper towel-lined plate to drain for a bit.
Whisk together the eggs, cream, 1/4 teaspoon kosher salt, and a few grinds pepper really well -- until there's no more gloppiness in the eggs. Turn the skillet up to medium and let it preheat for a bit. Heat 1 tablespoon butter in it (it should sizzle but not brown). Pour in the egg mixture and scramble until the eggs are just underdone (they should still appear wet.) Add in the leeks and scramble for another few seconds. The eggs should still have the soft just-undone look but not look quite wet anymore.
Spoon equal amounts of eggs onto each roasted mushroom cap. Top both stuffed mushrooms with grated Gruyère cheese. Place the stuffed mushrooms in the oven until the cheese is melted and the eggs are just done -- just a few minutes. Remove from the oven, grind on a last grind of pepper, and serve immediately.
To read the story I wrote when all my real stories seemed unacceptable, hear more about my amazing students, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)
Recipe by: Willow Bird Baking, inspired by Alexandra's Kitchen
Yield: 2 servings
Ingredients:
2 large portobello mushroom caps
2 tablespoons plus 2 teaspoons olive oil, divided
1-2 leeks
1/2 teaspoon kosher salt and few grinds pepper, divided
1 teaspoon minced shallots
1 tablespoon cream
1 tablespoon butter (Plugra or Kerrygold or another European brand is great if you have it)
1/4 cup grated Gruyère cheese (or Fontina, Swiss, Parmesan)
4 eggs
Directions:
Preheat the oven to 425 degrees F. Clean the leeks: Slice off the tough, dark green top and the root and discard. Slice the leek lengthwise down the middle. Then slice horizontally into thin half-moons. Fill a bowl with cold water and place the sliced leeks in it, separating the layers with your fingers and agitating them a bit in the water. Let these sit for 1-2 minutes until the dirt and sediment trapped in the leeks has settled to the bottom. Scoop the leeks off the top of the water with a slotted spoon and place them on a bed of paper towels to blot them almost dry.
Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush the mushrooms with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon kosher salt and a couple of grinds of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape. After you remove the mushrooms, turn the oven down to 350 degrees F.
While roasting the mushrooms, preheat a large skillet over medium-low heat. Pour in 2 teaspoons of olive oil. When the oil shimmers, add minced shallots and sauté for 30 seconds until fragrant, stirring constantly. Add the leeks and toss them to coat with oil. Sauté until they start to brown, about 15 minutes, stirring occasionally. Remove them to a paper towel-lined plate to drain for a bit.
Whisk together the eggs, cream, 1/4 teaspoon kosher salt, and a few grinds pepper really well -- until there's no more gloppiness in the eggs. Turn the skillet up to medium and let it preheat for a bit. Heat 1 tablespoon butter in it (it should sizzle but not brown). Pour in the egg mixture and scramble until the eggs are just underdone (they should still appear wet.) Add in the leeks and scramble for another few seconds. The eggs should still have the soft just-undone look but not look quite wet anymore.
Spoon equal amounts of eggs onto each roasted mushroom cap. Top both stuffed mushrooms with grated Gruyère cheese. Place the stuffed mushrooms in the oven until the cheese is melted and the eggs are just done -- just a few minutes. Remove from the oven, grind on a last grind of pepper, and serve immediately.
To read the story I wrote when all my real stories seemed unacceptable, hear more about my amazing students, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake