Broiled Portabellas Topped With Creamy Scrambled Eggs Recette

Elevate your brunch game with this stunning and flavorful recipe! Juicy broiled portabellas are topped with creamy, herb-infused scrambled eggs for a gourmet breakfast or light lunch. Inspired by a Bon Appetit classic, this recipe is guaranteed to impress. The earthy mushrooms pair perfectly with the rich eggs, creating a delightful combination of textures and tastes. Get ready for rave reviews!

Préparation 15 min

Cuisson 17 min

Calories 287.9 kcal

Protéines 32g

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Broiled Portabellas Topped With Creamy Scrambled Eggs

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Broiled Portabellas Topped With Creamy Scrambled Eggs

4 large portabella mushrooms
2 tablespoons olive oil
Garlic Cloves
4 large eggs
2 tablespoons grated Parmesan cheese
Fresh Rosemary
Salt and pepper to taste
Black Pepper
5 tablespoons butter

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Comment préparer Broiled Portabellas Topped With Creamy Scrambled Eggs

Preheat your broiler.
Line a large baking sheet with foil.
Remove and discard the stems of the portabella mushrooms.
Scoop out and discard the tough inside centers where the mushroom stems were attached.
Brush both sides of the mushrooms generously with 2 tablespoons of olive oil.
Place the mushrooms on the prepared baking sheet, dark gill side up.
Sprinkle the mushrooms with 1 clove minced garlic, then generously with salt and pepper.
Broil the mushrooms about 5 inches from the heat source until they begin to soften, about 5 minutes.
Turn the mushrooms over.
Broil for another 7 minutes, or until tender when pierced with a knife.
Meanwhile, in a large bowl, whisk together 4 large eggs, 2 teaspoons grated Parmesan cheese, 1 teaspoon chopped fresh rosemary, a pinch of salt, and a pinch of black pepper.
Melt 5 tablespoons of butter in a large heavy skillet over medium-low heat.
Add the egg mixture to the skillet and gently stir in a circular motion with a wooden spoon, allowing uncooked egg to flow underneath the cooked egg.
Cook until the eggs are set but still soft, about 4 minutes total.
Dot with 1 teaspoon of butter.
Arrange the portabella mushrooms, gill side up, on plates.
Divide the eggs equally on top of the mushrooms.
Sprinkle with the remaining Parmesan cheese.
Serve immediately. Enjoy with roasted asparagus with goat cheese and bacon & chive corn muffins for a complete brunch experience!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

Fat

55g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Broiled Portabellas Topped With Creamy Scrambled Eggs ?

Broiled Portabellas Topped With Creamy Scrambled Eggs prend environ 32 minutes du début à la fin — environ 15 minutes de préparation et 17 minutes de cuisson.

Combien de calories contient Broiled Portabellas Topped With Creamy Scrambled Eggs ?

Broiled Portabellas Topped With Creamy Scrambled Eggs contient environ 287.9 calories par portion, avec environ 32 g de protéines, 1 g de glucides et 34 g de lipides.

De quels ingrédients ai-je besoin pour Broiled Portabellas Topped With Creamy Scrambled Eggs ?

Les principaux ingrédients de Broiled Portabellas Topped With Creamy Scrambled Eggs sont Portabella Mushrooms, Olive Oil, Garlic Cloves, Eggs, Parmesan Cheese, Fresh Rosemary. Consultez la liste complète avec les quantités ci-dessus.