Marinated Portobello Mushroom Stacks

I enjoyed a fruitful day yesterday – got lots accomplished without feeling stressed or rushed. Now that’s a noteworthy feat!

While puttering about with chores and errands, I pondered the impending evening meal. I was up for something a bit different, yet nothing too heavy given the warmth of the late summer day.

Mushrooms sprang to  mind.

Big, meaty Portobello hunks.

A plan quickly grew in my mind’s eye, the grocery store list was slightly amended, and off I went in search of some winning portos. I found them, inviting and sporting distinct heft, at my neighbourhood Nature’s Fare Market.

And here’s what I did with these babies.

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Marinated Mushroom Stacks with Poached Eggs

Ingredients for stacks:

2 marinated and roasted Portobello mushrooms, stems removed (I opted to scrape out the earthy gills; you don’t have to)

1 large, juicy field tomato, sliced

Roasted eggplant rounds

2 poached eggs

Mushroom marinade:

2 tbsp. tamari sauce

1 heaping tbsp. spicy mustard

couple of glops of pure maple syrup

(I eyeballed these ingredients, so I am guessing as to the quantities; please taste and adjust accordingly.)

Preparation

  1. Preheat oven to 350 degrees.
  2. Whisk up marinade and dip cap-side of mushrooms; lay cap-side down on baking sheet and spoon remaining marinade into ‘bowls’ of mushrooms.
  3. Slice 4 (or more) rounds of unpeeled eggplant. Place next to mushrooms on baking sheet. Smear some coconut oil over top and sprinkle with bit of Himalayan sea salt.
  4. Place sheet in oven for 20-30 minutes or until veggies are soft.
  5. Meanwhile, prepare 2 poached eggs. (I place each egg in a separate small bowl, and slide one at a time into gently simmering water that has about 1 tbsp. of white vinegar added to it. I let cook for about 2 minutes and remove with slotted spoon to paper-toweled plate.)
  6. Assemble on plate: 1 mushroom cap, topped with eggplant slice, then tomato slice, then eggplant, then tomato, then egg.

Oh. I also whipped up some kale chips to eat alongside. All I did was massage the torn kale with some coconut oil and baked until just a bit crispy. I then sprinkled with sea salt and a bit of nutritional yeast. Yum.

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