Stuffed Mushroom with Poached Egg and Arugula

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Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
This is a colourful way to serve up veggies and eggs for lunch or brunch. Bake the mushrooms ahead for less last minute prep and serve them at room temperature or warm.



  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.
Nutrition Facts
Stuffed Mushroom with Poached Egg and Arugula
Amount Per Serving (208g)
Calories 230 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2.5g 13%
Cholesterol 145mg 48%
Sodium 510mg 21%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 5g
Protein 10g 20%
Vitamin A 20%
Vitamin C 20%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tip: You can use hard cooked or pan fried eggs instead of poached to top the mushrooms.

Recipe developed by Emily Richards

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