Ingredients for 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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How to Make 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
9g
Fat
55g
Carbs
1g
