This morning, right around noon, Robin was in the kitchen and said, “Brunch is ready.” So I walked out to the kitchen and she has made this awesome Portabello, also know as Cappellone, mushroom dish. This was just great with the poached egg on top. You can adjust this recipe to serve as many as you wish. Just adjust the shallot to the number you are making – 1 shallot for every 4 dishes. Here’s the recipe. Enjoy! I did.

Portabel Low Poacher‏

Recipe Source: Robin Young
Serves: 4
4 Portabello mushrooms – cleaned, stems removed and reserved
1 Shallot
4 eggs
4 T Sour Cream
4 T grated cheese
1 T Herbes de Provence
2 T butter
1 t pepper [black or cayenne]

Mince or ‘small chop’ Portabello stems with shallot. Sauté in butter in med pan that can hold 2-4 portabellos and has a glass lid. Add Herbes de Provence when shallot is translucent – about 10 minutes on low heat

Place Portabellos gill side up on a serving plate. Spoon 1T Sour Cream into center where stem was removed. Break an egg into each mushroom over the sour cream.
Sprinkle 1T grated cheese over each egg – I used Pecorino, but grueyere, parmesan, cheddar, feta or bleu would do. Spoon the sauté mix of mushroom stems, shallot and herbs over the cheese.

Fill the sauté pan ½ full of water and bring to a gentle boil. Add about 1 T coarse sea salt to the water

Carefully place each mushroom into the poaching liquid. Cover with a clear glass lid and let poach over medium heat until egg is ‘set’ – test by wiggling the pan.
Lift out with slotted spatula or spoon onto serving plate.

Serve warm with toast, and salad or fruit.