Portobello Mushrooms with Molten Goat Cheese and Rich Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms with Molten Goat Cheese and Rich Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms with Molten Goat Cheese and Rich Tomato Sauce

Savor a delightful fusion of earthy Portobello mushrooms topped with a luscious molten goat cheese, bathed in a rich, homemade tomato sauce, and crowned with perfectly poached eggs. This dish offers a beautiful balance of flavors and a comforting, gourmet feel that elevates any dinner experience.

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NUTRITION

503kcal
Protein
32.4g
Fat
28.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (300g total)

2 oz Goat Cheese (56g)

3/4 cup Tomato Sauce (180g)

1 tsp Extra Virgin Olive Oil (5g)

2 Large Eggs

Salt (pinch)

Black Pepper (pinch)

Fresh Basil (3 leaves, optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms gently with a damp cloth. Remove the stems and, if desired, scrape out the gills to make room for the toppings.

  • 3

    Place the mushrooms gill side up on a baking sheet. Drizzle with olive oil and season lightly with salt and black pepper.

  • 4

    Bake the mushrooms for 10 minutes to soften them slightly.

  • 5

    While the mushrooms are baking, warm the tomato sauce in a small saucepan over medium heat. Season with a pinch of salt and pepper, and allow it to simmer gently.

  • 6

    Remove the mushrooms from the oven. Spoon the warm tomato sauce evenly over each mushroom cap.

  • 7

    Distribute the goat cheese evenly on top of the sauced mushrooms. Return them to the oven for another 5 minutes, or until the goat cheese begins to soften and melt.

  • 8

    In a separate pot, bring water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 9

    Carefully place a poached egg on top of each mushroom and goat cheese assembly.

  • 10

    Garnish with fresh basil leaves if desired, and serve immediately.

Portobello Mushrooms with Molten Goat Cheese and Rich Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms with Molten Goat Cheese and Rich Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms with Molten Goat Cheese and Rich Tomato Sauce

Savor a delightful fusion of earthy Portobello mushrooms topped with a luscious molten goat cheese, bathed in a rich, homemade tomato sauce, and crowned with perfectly poached eggs. This dish offers a beautiful balance of flavors and a comforting, gourmet feel that elevates any dinner experience.

NUTRITION

503kcal
Protein
32.4g
Fat
28.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (300g total)

2 oz Goat Cheese (56g)

3/4 cup Tomato Sauce (180g)

1 tsp Extra Virgin Olive Oil (5g)

2 Large Eggs

Salt (pinch)

Black Pepper (pinch)

Fresh Basil (3 leaves, optional)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushrooms gently with a damp cloth. Remove the stems and, if desired, scrape out the gills to make room for the toppings.

  • 3

    Place the mushrooms gill side up on a baking sheet. Drizzle with olive oil and season lightly with salt and black pepper.

  • 4

    Bake the mushrooms for 10 minutes to soften them slightly.

  • 5

    While the mushrooms are baking, warm the tomato sauce in a small saucepan over medium heat. Season with a pinch of salt and pepper, and allow it to simmer gently.

  • 6

    Remove the mushrooms from the oven. Spoon the warm tomato sauce evenly over each mushroom cap.

  • 7

    Distribute the goat cheese evenly on top of the sauced mushrooms. Return them to the oven for another 5 minutes, or until the goat cheese begins to soften and melt.

  • 8

    In a separate pot, bring water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 9

    Carefully place a poached egg on top of each mushroom and goat cheese assembly.

  • 10

    Garnish with fresh basil leaves if desired, and serve immediately.