- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 186 mg
- Sodium
- 522 mg
- Level: Easy
- Total: 1 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 186 mg
- Sodium
- 522 mg
Ingredients
Directions
- 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.
