Pesto Portabello Mushrooms with Egg

We live about 15-20 minutes away from a big mushroom factory (is it a factory? farm? the place that grows them anyway!) that sells big boxes of delicious portabello mushrooms.  My sister in law was going past last week and picked up a box and shared some with me. Yah!  I’ve been eating lots of mushroom dishes  over the week but this one was really quite simple and yummy so I thought I’d share it with you.  Plus I just love how the egg sits perfectly in the mushroom!

I made my own pesto as I had lots of macadamia nuts at home plus heaps of Italian parsley.  But you could just buy store bought pesto to save time.

Macadamia Pesto

1/3 cup macadamia nuts
1 cup Italian parsley
2 cloves garlic, peeled and crushed
2-3 tablespoons olive oil
juice from 1/2 a lemon

 

Grind nuts in a blender.  If you don’t have a good blender (like me at the moment!) bash the nuts in a mortar and pestle and then use a stick blender.  Place the rest of ingredients in to blend, and blend until everything is mixed well and the pesto is reasonably smooth.  I like mine a little chunky so I avoid over blending it.

Mushroom + Egg

Take one portabello mushroom and wipe clean.  Place in a pan with 1 tsp oil on a medium heat.  Add a sprinkle of worchester sauce on the mushroom. Spread with the pesto and crack the egg on top of the mushroom.  Cover with a lid and cook over a slow heat.  To stop the mushroom from burning on the bottom, add a tablespoon or two of water to the bottom of the pan during cooking – this helps create steam which cooks the egg.

Serve with some tomato and extra pesto.  Yum!