Herbed Roasted Mushrooms with Fried Egg
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 35
- Sodium
- 412
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
Ingredients
1 1/4 pounds button or cremini mushrooms, quartered
1/4 cup olive oil
4 sprigs rosemary
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1 (1 pound) store-bought baked pizza crust
1/2 cup grated Parmesan
8 ounces fresh ricotta
1 large egg
Directions
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- Combine mushrooms, 3 tablespoons oil, and rosemary on a baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic and toss to coat.
- Scatter half of the Parmesan on the pizza. Discard rosemary and arrange mushrooms on top. Distribute ricotta on top of the mushrooms and top with remaining Parmesan and a drizzle of the olive oil. Bake until crust is browned and cheese is melted, about 20 minutes.
- Meanwhile, heat a small frying pan over medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add egg and fry until set, bubbly and brown on the edges, and the pan is almost dry. Carefully add remaining 3 tablespoons balsamic vinegar and reduce slightly. Place egg on top of pizza. Reduce the balsamic vinegar about 1 to 2 minutes more, until syrupy, then drizzle over pizza and serve.