Indulge in a gourmet breakfast at home with Roasted Highline Portabella Mushrooms topped with poached eggs and a creamy mushroom sauce.

Ingredients:

16 oz Highline Portabella Mushrooms, divided
2 tbsp olive oil
1 tbsp butter
1 clove of garlic, chopped
½ tsp fresh thyme, chopped
½ cup hot water
1 tsp corn starch
½ cup cream
½ cup Parmesan, grated
3 eggs, poached
Green onions, for garnish

Arugula, for garnish
Parsley, for garnish
Salt & pepper, to taste

Instructions:

  1. Brush 3 mushrooms with oil and season with salt & pepper.
  2. Cook mushrooms in an air fryer for 10 minutes at 400°F. Set them aside.
  3. Dice the remaining mushrooms. Melt butter in a pan over medium heat. Add mushrooms, garlic, thyme, salt & pepper. Sauté for 2 minutes.
  4. Add hot water and simmer for 3 minutes. Stir in the corn starch, cream, and Parmesan. Simmer until thickened.
  5. To serve, arrange entire mushrooms on a platter, top with arugula, a poached egg, mushroom gravy, and garnish with green onions.