Creamed Spinach Stuffed Portobello Mushroom with Poached Egg (Serves 2)
- 2 portobello mushrooms
- 1 garlic clove, minced
- 1/2 onion, minced
- 4 bacon strips, diced
- 2 tbs flour
- 1 to 1 1/2 cups of milk
- 2 cups of baby spinach
- 1/2 cup of shredded cheese
- 2 eggs
- favorite hollandaise sauce
- 1/2 cup of red quinoa
Pre-heat the oven to 400 degrees and put a pot of water with 2 tablespoons of vinegar over medium high heat. Do not bring the water to a boil, just slowly heat it until bubbles start to for up the sides.
Prepare 1/2 a cup of quinoa according to package instructions.
Take a small spoon and gently clean out the gills of the mushroom cap. Set the cleaned mushroom caps aside. Mince the stems of the mushrooms.
Heat a skillet over medium-high heat, once the skillet is hot add the diced bacon, cook until the bacon is crispy, and the fat has rendered. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
In the same skillet add onion, garlic and mushrooms. Saute in bacon fat until tender. The minced mushroom with soak up a lot of the bacon fat so you may need to add some more fat. You can use vegetable oil, olive oil or butter, which ever fat you have on hand.
Add 2 tablespoons of flour to the skillet. Stir together until the flour combines with the fat and makes a roux.
Slowly add cold milk into the skillet. You don't want to dump it in, do a little pour, stir and bring up to a bubble. Continue to do this until you get a desired of a creamy gravy consistency. Season the gravy, with a generous pinch of salt.
Add two cups of baby spinach leaves directly into the skillet. Gently stir the spinach until wilted, add the crispy bacon, reserving some for garnish. Finally, stir in half a cup of shredded cheese until smooth and creamy. Whichever cheese you like is fine.
Brush the mushroom caps inside and out with olive oil and sprinkle with salt. Fill the caps with the creamed spinach mixture. Spray a sheet pan with non-stick spray and place the mushroom caps on the sheet pan. Put the mushroom caps in the oven for 10 minutes or until lightly brown and bubbly. You can also prepare these caps a day ahead and refrigerate until ready to use.
While the caps are in the oven, you can poach the eggs. Crack your egg into a small bowl. The pot of water should be hot but not boiling. Take a spoon and give the water a fast stir creating a whirlpool. Gently drop the egg right in the center of the whirlpool. The egg should spin a little and kind of curl up nice and tight. Adding the vinegar is important to keep the egg white from spreading.
For a runny yolk leave the egg the water for 2-3 minutes, if you want a firm yolk let it sit for 4-5. Using a slotted spoon gently remove the egg from the water and place on a paper towel to drain. Repeat process for second egg.
You can poach more than one egg at a time, but if you do, skip the whirlpool and using a custard cup or spoon gently place in the water. If you like you can put the poached eggs in a bowl of cold water and refrigerate for up to 8 hours, then reheat in hot water.
Make a quick fix blender version hollandaise.
Served mushroom caps on a bed of red quinoa, topped with the poached egg, drizzled with hollandaise sauce and sprinkled with crispy bits of bacon.