Portobello Mushrooms Stuffed with Scrambled Eggs
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
6 eggs4 tsp fresh chives, choppedwhite pepper to taste¼ tsp salt2 tbsp of bacon bits4 tsp olive oil4 large Portabella mushrooms, cleaned and stemmed1 TB fresh parsley, roughly chopped for garnish
In a mixing bowl beat the eggs until frothy.
Add chives, salt and pepper.
Heat 2 tsp of olive oil in a skillet over a medium heat, add bacos and sauté until crisp.
Remove bacos, add to the egg mixture and set aside.
In the same skillet sauté the mushroom caps at medium-low heat, bottom side up until tender, about 5 minutes.
Remove and keep warm. In a sauce pan heat remain 2 tsp of olive oil, add the egg mix and cook at a very low heat, stirring gently from time to time, about 5 minutes.
Fill the mushroom caps with the scrambled eggs and serve on two plates, garnished with parsley.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user YAFFBATYA.
Add chives, salt and pepper.
Heat 2 tsp of olive oil in a skillet over a medium heat, add bacos and sauté until crisp.
Remove bacos, add to the egg mixture and set aside.
In the same skillet sauté the mushroom caps at medium-low heat, bottom side up until tender, about 5 minutes.
Remove and keep warm. In a sauce pan heat remain 2 tsp of olive oil, add the egg mix and cook at a very low heat, stirring gently from time to time, about 5 minutes.
Fill the mushroom caps with the scrambled eggs and serve on two plates, garnished with parsley.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user YAFFBATYA.
Nutritional Info Amount Per Serving
- Calories: 465.1
- Total Fat: 33.8 g
- Cholesterol: 810.0 mg
- Sodium: 623.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 31.2 g