Egg-Stuffed Portobello Mushrooms, Steak and Broiled Tomatoes with Oil + Vinegar | BLD | Rachael Ray
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“This is a great BLD—a brunch, lunch or dinner,” says Rach. It’s also extremely simple! For more BLD meals from Rach, check out her Savory French Toast with Strawberries and Basil and Sausages and Cheese Souffle Frittata.
Ingredients For the Tomatoes:
- 2 large beefsteak or heirloom tomatoes, cored and halved; gently seed the tomatoes, removing a little liquid and seedTomato vinegar or aged balsamic vinegar Fancy EVOO, for drizzlingSalt and pepperChopped flat-leaf parsley, to serve
For the Spice Blend:
- 1 teaspoon EACH salt, pepper, granulated garlic and granulated onion½ teaspoon ground red pepper or red pepper flakes
For the Portobellos:
- 4 large portobello mushroom caps (choose very large caps to ensure they can hold the egg), wipe with damp cloth or towel to clean instead of rinsing to avoid soggy mushrooms and gently scrape the gills to remove to also control moistureEVOO non-aerosol cooking spray4 large eggs (I prefer blue Araucana/blue-shell eggs, as they have very bright yolks)About 2 teaspoons fresh thymeAbout ½ cup grated Parmigiano-Reggiano or pecorino cheese A small handful of chopped parsley, to serve
For the Steaks:
- Four 8-ounce sirloin steaks, bring to room temp and pat dryKosher salt and coarse black pepperCanola oil non-aerosol cooking spray 1 small lemon, halvedRed pepper flakes and/or chopped flat-leaf parsley, to serve
Yield Preparation
Preheat broiler, with rack at center of oven. Line two medium baking sheets with foil.
For the tomatoes, arrange the tomato halves on one of the baking sheets, dress with vinegar and EVOO and season with salt and pepper. Broil the tomatoes 7 to 8 minutes until brown at edges a bit, then remove from oven, add parsley and set aside.
For the spice blend, mix together the ingredients.
For the portobellos, spray both sides of mushrooms with EVOO, place cap-side up on the other baking sheet and season tops with half the spice blend. Broil 5 minutes, turn and broil 5 minutes more. Remove from oven, drain off excess liquid and season this side of caps.
Switch oven to 400°F.
Add eggs one by one to a ramekin to spill into mushroom caps. Check for shell. If shell bits are in eggs, remove with a larger piece of shell.
Fill mushroom caps with eggs and sprinkle with thyme and 2 tablespoons grated cheese per mushroom. Bake until the egg whites are set, about 10 to 12 minutes, add parsley and set aside.
Preheat cast-iron skillet over medium-high heat.
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Season the steaks on both sides.
Spray the hot pan with oil and cook steaks 3 minutes on each side for medium rare, adding the lemon to the pan when you flip the steaks. Brown thin line of fat at edge and douse the steaks with the caramelized lemon juice. Rest the steaks 5 minutes, then top with red pepper and parsley. Serve with the mushrooms and tomatoes.