|Portobello Stuffed with Creamy Scrambled Eggs|
6 five inch diameter Portobello mushrooms
3 cloves garlic, minced
12 large eggs
4 Tbls. grated Parmesan cheese
2 tsp. chopped fresh parsley or rosemary
3/4 tsp. kosher salt
1/2 tsp. black pepper
6 Tbls. butter
Preheat broiler to 500 degrees F.
Place oven rack about 5 inches from heating element.
Line a baking sheet with foil.
Clean mushrooms and remove stems.
Brush both sides of mushrooms with olive oil.
Place mushrooms, gill side up, on baking sheet.
Sprinkle mushrooms with salt, pepper and garlic.
Bake mushrooms for about 5 minutes or until they start to soften.
Then turn mushrooms over and bake for another 5-7 minutes.
The mushrooms can be made a few hours ahead and re-warmed when ready to fill.
If serving immediately, keep warm until eggs are cooked.
Make the Scrambled Eggs
Whisk eggs with Parmesan cheese, parsley, 3/4 tsp. salt and 1/2 tsp. black pepper in a large bowl. Melt butter in a large skillet over medium heat. Add egg mixture and stir gently with a rubber spatula until eggs start to cook. Keep doing this until all of the egg mixture is cooked but still soft. Do not let the eggs brown.
Serve the warm mushrooms, gill side up, with equal amounts of scrambled eggs in each.
Recipe from GroupRecipes.com