Vegetarian New Zealand Brunch Delight: Aromatic Stuffed Mushrooms with Smashed Avocado and Poached Eggs on Toasted Sourdough Bread

Allergens

Dairy (Ricotta Cheese, Parmesan Cheese)

Ingredients

• 8 large mushrooms (white button or cremini)
• 1 cup ricotta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 slices sourdough bread, thickly cut
• 2 avocados, ripe but firm
• 4 large eggs
• 2 tbsp white vinegar
• 4 tbsp grated Parmesan cheese

Instructions

1. Preheat the oven to 350°F (175°C).
2. Remove stems from mushrooms and slightly hollow out their centers. In a bowl, mix together ricotta, parsley, salt, and pepper. Stuff each mushroom with the ricotta mixture and place them on a baking sheet.
3. Drizzle stuffed mushrooms with olive oil and bake for 15 20 minutes, until tender and slightly golden.
4. Toast sourdough slices in the oven for 8 10 minutes, or until crispy and golden brown.
5. For smashed avocado, slice avocados in half, remove pit, and scoop out flesh into a bowl. Mash with a fork, adding salt and pepper to taste.
6. Bring a pot of water to a simmer. Add white vinegar and create a whirlpool with a spoon. Crack each egg into the whirlpool and poach for 3 4 minutes, until whites are set and yolks are runny. Remove with a slotted spoon and drain on paper towels.
7. To assemble, spread smashed avocado on toasted sourdough slices. Top with a stuffed mushroom, a poached egg, and a sprinkle of Parmesan cheese.

Chef’s Insight

Experiment with different herbs for stuffing, such as thyme or rosemary.

Notes

To create an Instagram-worthy presentation, garnish with edible flowers or a drizzle of balsamic glaze.