Hot Brown-Inspired Portobello Stacker
with lemony green beans
This weekend is the Kentucky Derby, so we're celebrating with a Kentucky-inspired meal. We took inspiration from the open-faced Hot Brown Sandwich to make this portobello stacker with turkey, tomatoes, and crispy bacon. A fried egg stands in for cheese sauce to give the dish a creamy finish.
- Mushrooms, portobello - 4 , stems removed
- Parsley (opt) - 1 Tbsp , chopped
- Tomatoes, medium - 1 , thinly sliced
- Bacon - 8 slices
- Turkey, deli-sliced - 6 oz
- Oil, cooking - 1 Tbsp
- Eggs - 4
- Green beans, fresh - 1 lb , trimmed
- Oil, olive - 1 1/2 Tbsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemon juice - 2 tsp
Green beans - Trim green beans. (Can be done up to 5 days ahead)
Portobellos - Remove stems and scrape out the gills. (Can be done up to 3 days ahead)
Parsley - Chop parsley. (Can be done 1 day ahead)
Tomatoes - Cut into slices (you want 1 large slice or 2 smaller slices / serving).
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" againTry for free
Heat oven to 425F / 218C. Set out two sheet pans.
Spread portobellos on the first sheet pan and brush with some oil. Sprinkle with some salt and pepper. Transfer to oven and roast until tender, 14 to 20 minutes. (Note: Check the mushrooms towards the end of cooking. If they have released a lot of moisture, drain it off, pat the mushrooms dry, and return them to the oven to continue roasting.)
Toss green beans with olive oil, salt, and pepper. Spread out on the second sheet pan. Transfer to the oven and roast, shaking the pan halfway through cooking, until tender, 15 to 20 minutes.
Meanwhile, heat a large skillet or griddle over medium heat. Add bacon and sear on both sides until crisp (do this in batches if needed), 6 to 8 minutes total. Set aside on a paper towel-lined plate.
When portobello mushrooms are tender, top them with turkey and return the pan to the oven just to heat the turkey through, 2 to 3 minutes.
Next, heat a nonstick skillet with cooking oil over medium heat. Crack eggs into oil and cook until done to your liking, on one side for sunny-side up or flip for fried eggs.
Divide portobello mushrooms between serving plates and top with tomato slices and eggs. Top with parsley and crumbled bacon.
Squeeze lemon juice over green beans.
Serve portobello mushrooms with green beans on the side. Enjoy!