We not too long ago went out to try to eat with a few good friends and someone for the future desk had requested what seemed to be some form of eggs eggs benedict in a big mushroom cap. This genuinely despatched my innovative cooking views into overdrive as well as the final results from my two week experiments direct to this wonderful brunch recipe. In case you enjoy mushrooms and omelette’s you then will really like this recipe. My recipe calls for low-fat cheese and non-fat egg substitutes, however , you can generally utilize the true factors rather.
What you will need:
4 huge Portobello mushroom caps
four tbsp. shredded low-fat cheddar cheese
four tsp. chopped environmentally friendly onions
four tsp chopped crimson bell peppers
1 1/2 cups nonfat egg substitute
The first thing you will need to do will be to preheat your grill to medium heat (three hundred to 350 degrees).
Future it is best to clear away the stems (if any) with the mushroom caps and scrape the gills which has a spoon. After the gills are removed place one tablespoon of cheese, 1 teaspoon of environmentally friendly onion and one teaspoon with the purple bell pepper into just about every from the mushroom caps. When you like you can season with salt and pepper to taste.
Location the mushroom caps on the grill; fill just about every cap with egg substitute. Go over the cap and grill for 25 minutes or until the eggs have established. It’s a smart idea to have every little thing all set by the point the caps are set to allow them to be served straight away.
I ordinarily provide them using a new fruit salad in addition to a toasted piece of crunchy baguette bread. These mushroom caps may also be produced inside the oven, just you should definitely put a cookie sheet or foil underneath them since they can operate about and spill effortlessly.
This recipe serves 4 adults. The prep time is simply about ten minutes as well as cooking time all-around 25 minutes. Hope you take pleasure in them!