Roasted Portobello and Fried Egg Stackers with Chard
A hearty vegetarian stack featuring roasted portobello mushrooms topped with melted Mexican cheese, sautéed garlic chard, fresh tomato slices, and a perfectly fried egg. The mushrooms are seasoned with thyme and roasted until tender, while the chard is sautéed with garlic and finished with balsamic vinegar for brightness. Served alongside warm pita bread and hummus, this dish makes an excellent brunch, lunch, or light dinner. The combination of textures from the meaty mushrooms, crispy egg edges, and tender greens creates a satisfying meal that's both nutritious and flavorful.
Ingredients
- 3 cloves garlic, chopped
- 1 bunch chard, leaves torn, stems choppedspinach or kale1:1vegetarian
reduce cooking time for spinach
- 4 portobello mushrooms, stems removed
- 1 medium tomato, sliced
- ¼ tsp dried thyme
- 4 oz shredded Mexican blend cheese
- 2 tsp balsamic vinegar
- 1 Tbsp cooking oil
- 1 Tbsp cooking oil
- 4 eggs
- 4 rounds pita breadnaan or flatbread1:1vegetarian
naan or any flatbread work well
- 4 oz hummus
Instructions
- 1
Heat oven to 425F
- 2
Place portobellos on sheet pan and brush with oil
- 3
Sprinkle mushrooms with thyme, salt and pepper, then top with cheese
- 4
Roast for 12 to 15 minutes until mushrooms are tender and cheese is melted
- 5
Heat large non-stick frying pan over medium heat while mushrooms roast
- 6
Add oil, then garlic and chard stems and sauté for 3 minutes
- 7
Fold in chard leaves and sauté until softened
- 8
Finish chard with vinegar and season with salt and pepper, then set aside
- 9
Wipe pan and return to heat
- 10
Add oil and crack eggs into heated oil
- 11
Fry eggs for 3 minutes, then lower heat and cover
- 12
Cook covered for 2 to 4 minutes depending on desired yolk doneness
- 13
Warm pita in pan with mushrooms during last 2 to 3 minutes if desired
- 14
Layer roasted mushrooms with tomato, chard and top with fried egg
- 15
Sprinkle with salt and pepper
- 16
Serve with pita wedges and hummus on the side
Tips
For runny yolks, cook covered for just 2 minutes; for firmer yolks, extend to 4 minutes.
Choose portobellos that are firm and dry for best roasting results.
Save time by prepping the chard while the mushrooms roast in the oven.
Good to Know
Refrigerate assembled stackers for up to 2 days, though eggs are best fresh
Roast mushrooms and sauté chard up to 1 day ahead, fry eggs just before serving
Serve immediately while eggs are warm and cheese is melted
Common Mistakes
Don't overcrowd the pan when frying eggs to avoid uneven cooking
Pat mushrooms dry before roasting to prevent soggy texture
Substitutions
naan or any flatbread work well
reduce cooking time for spinach
FAQ
Can I make this vegan?
Yes, omit the eggs and cheese, and add extra vegetables like roasted red peppers or avocado slices for substance.
What if I don't have a non-stick pan?
Use a well-seasoned cast iron or stainless steel pan with extra oil to prevent sticking when frying the eggs.
How long will leftover components keep?
Roasted mushrooms and sautéed chard keep 3-4 days refrigerated, but prepare eggs fresh for best results.