Why This Recipe Works
There is no brunch dish more iconic than a New York–style smoked salmon bagel plate. But with a conventional bagel topping out at over 50 grams of net carbs, this perennial favorite is off-limits for keto.
We could have used some terrific toasted Seeded Bread (this page) as the base for this recipe but a test cook suggested portobello mushrooms. Some were skeptical about replacing bread with a
mushroom until they tasted it. We used our classic method for roasting portobellos, which employs a preheated baking sheet in a moderate oven to achieve a toasty, crisp exterior.
Scoring the cap was essential—it drove away excess moisture and meant that even after 20 minutes in the oven, the mushrooms did not turn tough or chewy. We loved how substantial the warm, just-crisp mushrooms were against the tangy cream cheese and fatty smoked salmon. What’s more, a pair of trimmed portobellos contains less than 4 grams of net carbs. As for topping the mushrooms, capers, parsley or dill, and minced shallots were deemed essential for this classic dish and a sliced egg, while perhaps gilding the lily, made for an incredibly satisfying meal. Use portobello mushroom caps measuring 4 to 5 inches in diameter. We find it best to use a spoon to scrape the gills off the underside of the portobellos.
Directions:
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on surface (non-gill side) of mushrooms.
- Brush both sides of mushroom caps with 2 tablespoons oil and sprinkle with salt. Carefully place caps gill side up on preheated sheet and roast until mushrooms have released some of their juices
and begun to brown around edges, 8 to 12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes. Transfer mushrooms to
plate and let cool slightly. - Spread cream cheese over gill side of mushroom caps and arrange on 2 individual serving plates. Top with salmon, eggs, capers, shallots, and parsley. Sprinkle with pepper to taste and drizzle with lemon juice and remaining 1 tablespoon oil. Serve.
Smoked Salmon Brunch Plate
Ingredients
- 4 portobello mushroom caps removed 3 ounces each, gills
- 3 tablespoons extra-virgin olive oil divided
- ⅛ teaspoon table salt
- 2 ounces cream cheese softened
- 4 ounces smoked salmon
- 1 recipe Easy-Peel Hard- Cooked Eggs recipe follows, sliced thin
- 1 tablespoon capers rinsed and minced
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh parsley and/or dill
- ¼ teaspoon lemon juice
Instructions
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on surface (non-gill side) of mushrooms.
- Brush both sides of mushroom caps with 2 tablespoons oil and sprinkle with salt. Carefully place caps gill side up on preheated sheet and roast until mushrooms have released some of their juices and begun to brown around edges, 8 to 12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8 to 12 minutes. Transfer mushrooms to plate and let cool slightly.
- Spread cream cheese over gill side of mushroom caps and arrange on 2 individual serving plates. Top with salmon, eggs, capers, shallots, and parsley. Sprinkle with pepper to taste and drizzle with lemon juice and remaining 1 tablespoon oil. Serve.