Mediterranean Portobello Stackers
with baba ganoush / roasted red pepper salsa / egg
Give these speedy roasted portobello mushrooms layers of flavor with baba ganoush, sauteed spinach and roasted red pepper salsa leftover from Monday. An egg cracked right in the middle cooks under the broiler so you get creamy, savory egg in every bite.
- Onions, red and medium - 1/4, chopped
- Roasted red peppers (16 oz / 454 g) - 1/2 jar
- Vinegar, red wine - 1 tsp
- Capers - 1 Tbsp, drained and rinsed
- Mushrooms, portobellos - 8 , stems removed
- Oil, cooking - 1 Tbsp
- Spinach, frozen - 8 oz (look for spinach labelled chopped or cut)
- Baba ghanoush, store-bought (look for this eggplant spread in the deli section) - 8 oz
- Eggs - 8
- Roasted red pepper salsa (ingredients listed separately) - ~1 cup
- Make salsa - (Skip if salsa was already made ahead for Monday.) Place onions in the bowl of a food processor. Pulse onions until broken down into small pieces. Drain and rinse red peppers and add to onions with vinegar and capers. Pulse 8 to 10 more times, until ingredients are chopped but small pieces still remain. (Can be done up to 5 days ahead)
- Mushrooms - Remove stems. (Can be done up to 3 days ahead)
- Heat oven to 425F / 218C. Place mushrooms onto a sheet pan and brush mushrooms with some oil. Roast for 10 to 15 minutes, until tender.
- Heat a nonstick pan over medium-high heat. Add oil and then spinach (no need to defrost it) with some salt. Saute spinach until defrosted. Pour off excess water and return pan to heat. Continue cooking until spinach is dry and tender, 2 to 3 minutes more.
- Remove pan from oven and turn on the oven's broiler.
- Fill mushrooms with baba ganoush and spinach. Use a spoon to hollow out a "nest" in the center of each mushroom. Crack eggs into the center of the "nest".
- Transfer pan to the oven and broil until the eggs are cooked to your liking (we like the yolks a bit runny), 4 to 6 minutes. Watch the mushrooms closely and if the edges start to burn before the egg is cooked, loosely cover with a piece of foil.
- When eggs are cooked to your liking, remove pan from oven. Season the eggs with some salt and black pepper.
- Top each mushroom with roasted red pepper salsa (or serve on the side to add at the table). These are easiest to eat with a fork and knife thanks to those runny egg yolks. Enjoy!
Wanted to love but didn't...not often for cooksmarts. Instructions had the pita wayyyy overcooked0 Helpful
Didn't toast the flatbread ahead of time. Made this once as written (baking the egg), but the egg white was still a bit uncooked when the yolk started hardening. The egg turned out an odd consistency. Made a second round where I fried an egg over medium separately and added after baking the pizza. Way better! Also added goat cheese and black olivrs. Overall, easy and delish.0 Helpful
This was just not good at all! The flavors not mixed well and it was just not a tasty mail I will not be making us again0 Helpful
This was a fail for us. Flavors were OK, but nothing special for the amount of prep. I didn't care for the pita we chose which was part of the problem. I agree you should add cheese and the eggs need more flavor.0 Helpful
Very good. A nice mix up! Only wished we had more salsa leftover from earlier in the week.0 Helpful
I had a lot of trouble balancing the egg on top of the pita - regardless of how much of a "bowl" I created with the hummus and sauce; so that didn't work out very well. Over all, I just wasn't into the taste. Out of all of the recipes I've tried, it's probably my least favorite.0 Helpful