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    Portabella Mushrooms


    Source of Recipe


    Aunt Saunny

    10 portabella mushrooms
    1/2 cup extra-virgin olive oil
    Roasted garlic and red bell pepper spice blend
    1 Tbs butter
    1/2 cup chopped red, orange, or yellow bell pepper, or combination thereof
    18 eggs
    1/4 cup half and half
    3/4 cup ricotta cheese
    1 tsp seasoned salt
    1/2 cup chopped fresh parsley

    Remove stems from mushrooms. Brush both sides of each mushroom with olive oil and sprinkle underside with spice blend. Place on cookie sheet and broil each side of mushroom for 4-6 minutes, depending on how thick the mushroom cap is. In the meantime, in a large skillet sauté the bell pepper in butter until tender. Whisk the eggs and add the 1/2 and 1/2. Pour into skillet and stir over medium heat until eggs are soft and glossy, stir in ricotta cheese and seasoned salt and continue cooking for about 4 more minutes. Remove from heat and stir in parsley. Place each mushroom on an individual plate, underside up and spoon scrambled egg on top of mushroom. Serve with fresh, sliced tomatoes on side.
 

 

 

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