STEAK & EGG PORTABELLO CUPS
PREP TIME: 15 MINUTES
COOK TIME: 28-33 MINUTES
MAKES: 4 SERVINGS
1 T olive oil
½ lb round steak, thinly sliced
½ t salt
¼ t pepper
2 garlic cloves, peeled and minced
4 portabello mushrooms
¼ cup crumbled blue cheese (or if blue cheese isn’t your thing, try ¼ cup crumbled feta)
1. Add olive oil, steak, salt, pepper, and garlic to a medium skillet. Cook over medium heat until browned; remove from heat and set aside.
2. Preheat oven to 400°F.
3. Carefully remove stems and gills from mushrooms and place cap side down in a 9” x 13” casserole dish.
4. Evenly divide cheese and steak between mushrooms, creating a nest with the steak to hold the egg. Crack an egg inside each mushroom. Bake for 20-25 minutes, depending on preferred doneness.
The salad greens are going crazy in the greenhouse at the farm right now, so Mom and I make big salads every day for lunch. I’m known for my love of salads. Whenever I go out to eat in a restaurant, the waiters always look at my mom for confirmation that yes, indeed, the salad I just ordered is actually the only thing I’d like for dinner. I inherited my passion for salads from NannyJane and Mom!
Hot on the heels of my recent peek into the peculiar genius of the Gleaner’s Kitchen,
I find myself facing another burning question about our food boundaries …
Would you eat
( . . . . . )
Before you answer, let me qualify my query.
I’m not asking if you would pluck a beetle from your yard and …
Photo by Bob Peterson via Wikimedia Commons
It’s okay; I’ll give you a moment to recover before I move on …
The bugs that beg the question emanate from a more elegant field of entomology.
Actually, Ento for short.