https://www.copymethat.com/r/sVHArITGT/egg-stuffed-portobello-mushrooms-steak-a/
103564450
KI4NW6p
sVHArITGT
2024-12-20 11:30:25
Egg-Stuffed Portobello Mushrooms, Steak and Broiled Tomatoes with Oil + Vinegar
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Ingredients
- subheading: For the Tomatoes:
- 2 large beefsteak or heirloom tomatoes, cored and halved; gently seed the tomatoes, removing a little liquid and seed
- Tomato vinegar or aged balsamic vinegar
- Fancy EVOO, for drizzling
- Salt and pepper
- Chopped flat-leaf parsley, to serve
- subheading: For the Spice Blend:
- 1 teaspoon EACH salt, pepper, granulated garlic and granulated onion
- ½ teaspoon ground red pepper or red pepper flakes
- subheading: 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 moisture
- EVOO non-aerosol cooking spray
- 4 large eggs (I prefer blue Araucana/blue-shell eggs, as they have very bright yolks)
- About 2 teaspoons fresh thyme
- About ½ cup grated Parmigiano-Reggiano or pecorino cheese
- A small handful of chopped parsley, to serve
- subheading: For the Steaks:
- Four 8-ounce sirloin steaks, bring to room temp and pat dry
- Kosher salt and coarse black pepper
- Canola oil non-aerosol cooking spray
- 1 small lemon, halved
- Red pepper flakes and/or chopped flat-leaf parsley, to serve
Steps
Directions at rachaelrayshow.com
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