PORTOBELLO MUSHROOM CAPS WITH HONEY FIGS & MOZZARELLA CHEESE
TIME: 15 min prep, approx 25 min cook
YIELD: 3 breakfast mushroom caps
- 3 portobello mushroom caps, stem and “gills” removed, patted dry
- 6 fresh figs, sliced in half lengthwise
- 2 tbsp butter
- 2 tbsp honey
- 5 sprigs fresh thyme
- 3 free range eggs
- 3/4 cup mozzarella Cheese
- Sea salt
- Preheat oven to 350F.
- Rinse, and remove the stems from portobello mushrooms, and then pat dry using paper towel or a clean cloth. Use a small spoon to remove black “gills”. Set aside.
- Slice figs in half lengthwise, and drizzle with 1-2 tbsp honey on the cut surfaces. Meanwhile, in a large pan heat the butter on med-high heat, and when melted add 4 sprigs of fresh thyme. After a few minutes, add the figs, placing them cut surface down on the pan. Cook for 5 min, then flip carefully, and continue to cook for another 3-5 min. Figs will soften.
- Remove figs from the pan, throw out the thyme from the pan. and once cool slice pieces of fig in half.
- Line a baking sheet with parchment paper and place the mushroom caps on top. Use the butter/honey sauce from the fig pan to brush the cleaned portobellos. Put a handful amount of shredded mozzarella cheese into the caps. Then layer the cut fig slices on top.
- Spread some shredded mozzarella cheese over the figs carefully.
- VERY carefully crack one egg into each mushroom, spreading it out over the surface if necessary. Sprinkle sparingly with sea salt. Then take the final sprig of thyme, and remove the leaves from the stem using your fingers, and sprinkle over top decoratively.
- Place baking sheet with caps in the oven on a medium rack and bake for 25-30 min depending on the oven. You will know they are done when the egg is cooked through (after about 20 min), and the mushroom begins to brown a bit on the sides.
- Remove from oven, let cool for 15 min and serve!