• About
  • Contact
  • Work with me
  • As Seen In

84th&3rd

Unprocessed allergy-friendly recipes

84thand3rd
  • Food
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« How to Clean & Restore a White Leather Handbag
In My Kitchen: June 2015 »

Egg, Salmon & Goat Cheese Baked Mushrooms

June 8, 2015 By JJ 5 Comments

Egg, Salmon & Goat Cheese Baked Mushrooms

It’s an established fact that I’m just a bit obsessed with brunch. It’s also well documented that I’m a mushroom pusher from way back. And from the photos on this post I’ve quite possibly revealed how the story ends before it’s even started…

But if you skip the awards show and head straight to the party you’ll miss the best ideas ever on how to get your daily Vitamin D, and that would be such a shame. So lets talk for a moment about Vitamin D, ok? Great.

Egg, Salmon & Goat Cheese Baked Mushrooms

The mighty D is a vitamin vital for our bodies — facilitating the absorption of calcium to keep our bones strong, contributing to a decreased risk of heart disease, hypertension and some kinds of cancer, and even modulating immune function and reducing inflammation — but one in three Australians (including me) are Vitamin D deficient.

Egg, Salmon & Goat Cheese Baked Mushrooms

You see Vitamin D is a bit of a tricky bugger. It’s available in very few foods, although it’s also one of the only vitamins our bodies can actually produce.

Vitamin D is created when ultraviolet rays hit our skin, but between desk jobs and cloudy days and that darn thing called winter most of us are way below the required dosage. So what do we do?

We’ll you’re in luck because I’ve teamed up with Australian Mushroom Growers to raise awareness about Vitamin D this winter. How terribly convenient.

Egg, Salmon & Goat Cheese Baked Mushrooms

So without any further ado, I’ve come up with 5 ideas — solutions if I can be so bold — on how we can all bump up our Vitamin D levels to the recommended daily allowance.

And all of them are perfectly viable* under the right circumstances. (*viability may be subjective… shocking, I know)

5 Amazing Ways to Get Your Daily Vitamin D

5.  I shall only make my own Vitamin D! All of the time! 

Solution #5 can be achieved by going to live on a perpetually sunny tropical island, sitting in the sun for between 5 and 55 minutes — just long enough to convert enough UV rays to Vitamin D, but not so long that you get burnt — every day for the rest of your life.

For the other 23.5 or so hours of the day that you’re not sitting in the sun you’ll have plenty of time to make kombucha and macrame plant hangers and take over the world one beautifully styled Instagram photo at a time. You can thank me later.

4. I shall live in the wilds of Alaska! Catching and cleaning and eating wild fatty fish!

Solution #4 is recommended only for the rugged (and slightly crazy) type as it may require fighting off bears and braving icy waters with only a spear and a net.

Although you can leave the catching and cleaning to someone else, braving only a frying pan or a can opener, you’ll have to consume between a quarter and half pound (150-250g) of wild salmon each day to reach the recommended amount of Vitamin D.

3. I shall consume all my Vitamin D in fortified liquid or tablet form!

Solution #3 is available due to the fortification of cows milk and orange juice with Vitamin D, as well as Vitamin D drops or tablets.

Of course it does mean drinking a quart (litre) of milk each day and moves us into the chemistry lab to achieve the aforementioned fortification process. Yeah, not the sexiest option out there, planted firmly in the middle at number three as it’s a terrible opening pitch, thank you very much.

2. I will raise free range, organic, highly intelligent chickens for their eggs!

Solution #2 moves us back towards the peace, love and kombucha camp, but does however require consumption of roughly a dozen eggs a day. While excellent in theory, perhaps it’s not so good in reality (unless of course you drink Rocky-esque raw egg shakes like a boss).

Of course by combining egg yolks with that fortified milk we land squarely on an ice cream solution…hum, I may need to give that one more thought.

Now in a perfect world you’ll find me living on a sunny tropical island with my free range chickens and an environmentally impossible cold water salmon migration route, eating freshly collected eggs and just-caught fatty fish and basking in the sun with a huge bowl of homemade ice cream.

Egg, Salmon & Goat Cheese Baked Mushrooms

But in reality it’s winter in Sydney and I spend the limited daylight hours inside taking photos, and I have no chickens nor a desire to fish and most of my ice cream is fruit or avocado based. And so that brings us to the number one solution…

1. I shall turn myself into a mushroom! Because mushrooms like humans make their own Vitamin D!

Wait, back up, let’s try that one again…

1. I shall eat all the mushrooms!

Solution #1 is by far the easiest — and quite tasty if you ask me — way to fulfil your daily levels thanks to the fact that mushrooms are a brilliant plant-based source of Vitamin D.

Mushrooms, like humans, actually produce Vitamin D when exposed to UV light and when properly infused (either by exposure to UV by farmers before sending off to a grocery store or exposure to an hour of mid-day sun once you bring them home) a mere 100g can provide the RDA for an adult.

And with that the music has started to play and it’s time for the main event — brunch!

Egg, Salmon & Goat Cheese Baked Mushrooms

A meaty mushroom lined with salmon (or spinach if you wish), baked with an egg in the centre and topped with tangy goat cheese. A Vitamin D feast, eaten while sitting in the late morning sun if at all possible, but just as good curled up under a rug on the lounge — because it is winter after all.

Maybe next year I’ll be eating this on that island. Note to self, buy island.

Egg, Salmon & Goat Cheese Baked Mushrooms

Egg, Salmon & Goat Cheese Baked Mushrooms

Egg, Salmon & Goat Cheese Baked MushroomsA loaded breakfast mushroom, because we can’t all sun-bake on an island every day.

Serves one, multiply as required

INGREDIENTS

  • 1 large portobello mushroom, 125 g or so
  • 2 slices smoked salmon, approx 50 g (see note for vegetarian option)
  • 1 large egg
  • 1 Tbsp goat cheese
  • olive oil, salt & pepper
  • baby spinach, to serve

METHOD

Preheat oven to 180°C (350°F). Line a tray with baking paper.

Cut stem from mushroom and carefully scrape out black gills — discard or save for another purpose. Brush or drizzle mushroom with a bit of olive oil and bake on prepared tray 7 mins.

Remove mushroom from oven, drain any liquid from cup and line with smoked salmon, creating a bit of a lip around the edge. Crack the egg into centre and crumble over goat cheese.

Drizzle with a bit more oil and bake 15 – 20 mins until just set. Season and serve with baby spinach.

COOK’S NOTES

  • For a vegetarian option replace salmon with baby spinach leaves.
  • Pre-baking the mushrooms makes sure they’re cooked through by the time the egg is done.
  • Baked eggs go from soft whites to overdone yolks in seconds it seems. Mine were not cooked enough at 15 mins and overcooked at 20 — 18 would have been perfect, but all ovens are different so keep an eye on them.

vegetarian option // gluten-free // soy-free // nut-free // probably paleo

——

The creation of this recipe is sponsored by Australian Mushroom Growers, however the obsession with all things mushrooms is all mine.

Related Posts

Half-Spelt Sourdough Discard Pizza Dough

Half-Spelt Sourdough Discard Pizza Dough

Orange & Coconut Buns

Orange & Coconut Buns

5 Tips for Creating the Ultimate Entertaining Platter

5 Tips for Creating the Ultimate Entertaining Platter

Pumpkin Tahini Toast

Pumpkin Tahini Toast

Filed Under: All Posts, Food, RecipeBox Tagged With: Breakfast, Brunch, Cheese, Eggs, Gluten Free, Ingredient Focus, Mushrooms, Probably Paleo, Salmon, Seafood, Vegetarian, Winter

Comments

  1. Brenda J Hayes says

    June 9, 2015 at 1:55 pm

    lovely…maybe I should start growing mushrooms…on second thought, maybe I’ll coach others to grow mushrooms

    Reply
  2. Bele @ BlahBlah says

    June 9, 2015 at 2:19 pm

    May I join you on that island? I’m not much of a fisherperson, but I’m happy to give it a shot. I’ll bring the ice cream maker.
    But seriously, this mushroom thingy looks sensational and could bump my current fave brunch off its perch. Thank you for sharing x

    Reply
  3. Tania | My Kitchen Stories says

    June 9, 2015 at 6:27 pm

    Definitely the best idea to get Vitamin D is mushrooms. Without a doubt.

    Reply
  4. Nicole - Champagne and Chips says

    June 12, 2015 at 9:53 pm

    Well there you go, 10+ years as a pharmacist pushing the values of vitamin D supplements. All the time not realising that mushrooms were a source.
    That excites me, I love mushrooms and your brunch looks fabulous.

    Reply
  5. Bec says

    June 16, 2015 at 6:28 pm

    Ooooo this looks delicious, from a fellow brunch lover AND portobello lover. Bec x

    Reply

Leave a Reply to Nicole - Champagne and Chips Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

Cheers to the long weekend. . . . Had a bit of a Cheers to the long weekend. 
.
.
.
Had a bit of a play a week (or five) ago. Used what was on hand, and chased limited time. Drank it when I was done.
.
Local CA gin, Italian aperitif wine, punchy sparkling water, blood orange. Single bare strobe. That’ll do.
Felt cute, might delete later. Insert quote about Felt cute, might delete later. Insert quote about cracks being how the light gets in ✨. 
.
.
.
.
Hollywood, CA. May, 2023.
TGIF y’all. ••• The quail egg mini brunch TGIF y’all. 
•••
The quail egg mini brunch spread is back. This time in all its stop motion glory. Go forth and brunch thyself (waffle thyself? coffee thyself? dealers choice). 💥🍳🧇🍞🥑☕️🫖
.
.
.
.
.
#stopmotionanimation #stopmotionvideo #tabletopphotography #thenwebrunch #whatsforbreakfast #beautifulcuisines #foodandwine #thekitchn #f52grams
Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
•
That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
.
.
.
.
.
#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
🌀
Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
.
.
.
.
#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
.
.
.
#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Load More Follow on Instagram

Visit JJ’s Portfolio

Jennifer Jenner Portfolio

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2025 · 84th & 3rd