BROILED PORTOBELLO TOPPED WITH CREAMY SCRAMBLED EGGS
Categories Egg Mushroom Breakfast Brunch Broil Vegetarian Quick & Easy Parmesan Rosemary Fall Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.)
- Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.
- Arrange hot portobello mushrooms, gill side up, on plates. Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.
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White Bird
[email protected]I'll definitely be making this again!
Nita Walker
[email protected]Yum!
Rawezh Taqana
[email protected]5 stars!
Keira Simiyu
[email protected]I highly recommend this recipe. It's a delicious and easy-to-make dish that's perfect for any occasion.
Tat Tata
[email protected]The creamy scrambled eggs are the perfect topping for the portobello mushrooms. They're rich and flavorful, and they add a touch of luxury to the dish.
Sk Namlom
[email protected]I love the crispy edges of the portobello mushrooms. They add a nice texture to the dish.
Tama Rushton
[email protected]This is a great recipe for a special occasion breakfast or brunch. It's elegant and impressive, but it's also easy to make.
Henok Meron
[email protected]I'm not very experienced in the kitchen, but this recipe was easy to follow and I was able to make it without any problems. The results were delicious!
Abdullahi Muktar
[email protected]This dish is so versatile! I've tried it with different types of mushrooms and different cheeses, and it always turns out great.
Cadnish Caadnish
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover mushrooms and eggs.
Bacha RaHMAn
[email protected]This is a great recipe for a quick and easy breakfast or brunch. The mushrooms and eggs are cooked to perfection and the combination of flavors is amazing.
Michelle Rathke
[email protected]I'm not usually a fan of mushrooms, but I decided to give this recipe a try and I'm glad I did! The mushrooms were surprisingly delicious and the creamy scrambled eggs were the perfect topping.
ashley sheriff
[email protected]This dish was easy to make and turned out great! I used a little less butter than the recipe called for and it was still plenty rich. The eggs were fluffy and the mushrooms were perfectly cooked.
Ivon Grahams
[email protected]I've been looking for a new way to cook portobello mushrooms and this recipe didn't disappoint. The mushrooms were tender and juicy, and the creamy scrambled eggs were a great complement.
Sanjay Sardar
[email protected]This recipe was a hit! The portobello mushrooms were perfectly cooked and the creamy scrambled eggs were rich and flavorful. I served it with a side of avocado toast and it was the perfect brunch.