Thanksgiving brunch idea part 3! I made eggs in portobello mushroom caps with roasted Brussels sprouts, roasted and chopped turkey, delicata squash, and steamed carrots. You can’t see the turkey in the photo because it’s cooked with the egg, but it is there fulfilling its Thanksgiving duty.
I topped the eggs with turmeric pepper cranberries - I wanted to try a way to make cranberries savory, and it turned out really good!
Portbello Mushroom Egg Caps
2 portobello mushrooms
Olive oil (about 2 tbsp)
Veggies or protein add ins (such as chopped turkey)
Dashes of salt, pepper, and other seasonings if desired
Gently remove the stalks and gills from the portobello mushrooms to have room for eggs. I twisted the stalk off and scraped out the gills with a spoon, which worked well.
Wash, dry, and brush the outside of the mushroom lightly with olive oil. Add any veggies or protein to the mushroom caps, then crack an egg into each cap.
Sprinkle with salt and pepper and other desired seasonings. Bake at 400 F until the egg whites are cooked (about 15-20 minutes) and yolks are cooked to your liking.
Turmeric Pepper Cranberries
Desired amount of cranberries
Water or apple cider
Turmeric and black pepper to taste
Splash of maple syrup (optional - if you want them a bit sweeter)
Add cranberries to a pot and cover with water or apple cider.
Add turmeric and pepper and bring to a boil, stirring occasionally.
After the cranberries pop, keep them on the heat for about 10-15 minutes, then strain the remaining water.
I later made these turmeric pepper cranberries for my family Thanksgiving celebration and they were a hit! People put them on turkey, ate them with stuffing, and on rolls and they loved it - I was so happy!