Recipe courtesy of Jeff Mauro
Show: The Kitchen
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Hollow out a shallow depression in each mushroom on the gill side. In a large resealable bag, combine the garlic, lemon zest and juice, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper with the mushrooms. Refrigerate for 45 minutes to 1 hour.

Heat a grill to medium-high heat; brush the grill grates with vegetable oil. Place the marinated mushrooms on the grates stem/gill-side down and grill for 6 to 7 minutes. Flip and crack 1 egg on top of each mushroom in the hollowed-out depression. Close the lid and grill until the egg whites are solid but the yolks are still runny, 6 to 7 minutes.

Whisk together the olive oil, rice wine vinegar, honey mustard and some salt and pepper in a bowl. Add the arugula and tomatoes and toss together.

Top the mushrooms with the arugula salad, shaved aged Cheddar and cracked black pepper and serve.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Eggs Benedict

Recipe courtesy of Disney Auctions Online

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Eggs Over Easy

Recipe courtesy of Alton Brown

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Asparagus and Spinach Frittata

Recipe courtesy of Katie Lee

Coconut Water Cold Brew Coffee

Recipe courtesy of Food Network

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Pimiento Cheeseball

Recipe courtesy of Food Network

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking