While pulling some broccoli out of the crisper to roast for my supper, I accidentally knocked an edge of this gorgeous portobello mushroom I was planning to stuff and cook on Sunday. Deciding to cook it before I added more injury, I had to think a bit about what to stuff it with. Al the meat I had was frozen, so I knew it had to be meatless. I decided to try scrambling a couple eggs and baking it in the mushroom. It worked beautifully and was delicious.
First, I heated my oven to 400°.
Then, of course, I removed the stem and scooped out the black gills underneath the mushroom cap, making plenty of room for my eggs. I reserved it all for another meal, perhaps a mushroom gravy.
In a bowl, I cracked two eggs, added 2 TBSP of finely diced scallions, the leaves from one sprig of fresh tarragon and 6 San Marzano tomatoes cut in half and then in thirds. You could use cherry tomatoes or grape tomatoes, too. You want tomatoes that are small so they have more flesh and less water in their substance. I used a fork to stir it all up.
I put a small amount of oil on the top of the mushroom and laid it in my roasting pan and poured it into the bowl of the mushroom. I sprinkled pepper and salt on top. I did not mix them into the eggs because salt will make a scrambled egg tough. I added a bit of broccoli on the other side of the pan with some olive oil and garlic and roasted about 20-25 minutes, until a lovely brown. The broccoli was also done and you can see they were served on the side.
I had thought about adding cheese, but felt that the tarragon had more than enough flavor to carry the dish and the cheese would only distract from it. I think I was right and it is better without cheese. It was nice and meaty, though still tender. Eggs and mushrooms are always a good match and the tarragon added such a bright flavor profile that I could easily make this again and again.