Stuffed Mushroom with Poached Egg and Arugula

Ingredients:

• 6 small Portobello Mushrooms 3 inches in diameter
• 1/2 tsp Each Salt and Pepper divided
• 1/4 cup Canola Oil divided
• 2 Shallots finely chopped
• 2 cloves garlic minced
• 2 tbsp Oregano fresh, chopped
• 1 small Red Bell Pepper diced
• 1/2 cup Vegetable Broth or tomato juice
• 1/2 cup breadcrumbs fresh
• 1/2 cup Asiago cheese shredded
• 6 cups Baby Arugula
• 2 tbsp Aged or White Balsamic Vinegar
• Pinch each salt and pepper
• 6 poached Eggs optional

Instructions:

1. Remove stems from mushrooms and chop finely. Sprinkle inside of mushrooms with half of the salt and pepper and place on parchment paper lined baking sheet; set aside.
2. In a nonstick skillet, heat half of the oil over medium heat and cook chopped stems, shallots, garlic and oregano for 3 minutes or until softened. Add pepper and peas; stir to combine. Add broth and bring to a simmer. Remove from heat and stir in breadcrumbs and cheese.
3. Spoon mixture into mushrooms and bake in 400 F (200 C) oven for about 15 minutes or until mushrooms are tender.
4. Meanwhile, toss arugula with remaining oil, vinegar and remaining salt and pepper. Place mushroom over arugula and top each mushroom with egg to serve if using.