Eggs à la Portobello
A quick and easy starter, this is a great recipe when you’re entertaining. Portobello mushroom caps lined with ham make an elegant base. Scrambled eggs are a soft, creamy and fast-cooking filling that will leave your guests wanting more.
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 276
- Fat
- 12 g
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Carbohydrate
- 12 g
- Fibre
- 2 g
- Sugars
- 6 g
- Protein
- 19 g
- Sodium
- 459 mg
- 4 portobello mushrooms
- 8 eggs
- 1 cup ( 250 mL ) salt reduced cream style corn
- 1/8 tsp ( 0.5 mL ) pepper
- 3 oz ( 90 g ) shaved ham or cooked chicken breast
- Chopped red sweet pepper and fresh parsley (optional)
Instructions
-
Preheat oven to 350°F (180°C).
-
Remove stems from mushrooms and reserve for another use. Gently scrape gills from the inside of mushrooms with spoon; discard. Place mushroom caps, with inside upright, in a shallow pan. Bake in preheated 350 °F (180 °C) oven until tender, 5 to 8 minutes.
-
Meanwhile whisk eggs, corn and pepper in medium bowl.
-
Spray large non-stick skillet with cooking spray. Heat over medium heat. Pour in egg mixture. As mixture begins to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Remove from heat.
-
Line inside of each mushroom cap with equal amount of ham. Spoon scrambled eggs onto mushroom caps.Garnish each with red pepper and parsley, if desired.