Prep 5 mins
Cook 25 mins
I just got this on a recipe card from my local Earthfare store, and I can't wait to try it out! What a unique use of both portobello mushrooms and the grill! It looks like there is a lot of "play" room here, as far as using different cheeses (feta?), veggies (sun-dried tomatoes?), and even brushes of vinegar...
- Preheat grill to medium.
- Remove stems from mushrooms and scrape gills with a spoon.
- Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
- In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
- Place mushroom caps on the grill and fill each with the egg mixture.
- Grill, covered, 25 minutes or until the eggs are set. Serve immediately.
This is a great little recipe. Great flavor but (and this is why I'm only giving it a 4 rating) when the directions stated to "place mushrooms on the grill and fill each with the egg) some of the egg pours through the mushrooms. Some egg does remain, but next time, and I will make this again, I will but foil on the grill first. Made for ZWT8 and The Wild Bunch.
I picked up this recipe card at Publix. It sounded like a great idea but was rather hard to make. I used eggs instead of egg substitute. First the portobello caps that I bought were missing sections of the rim, so when I poured the egg mixture it all seeped out onto the grill. I used toothpicks and pieces of the stem to fill in the holes. I cooked the first one at around 325 degrees. It was burned within 10 minutes. I tried it again with my grill turned all of the way down to 250 degrees and it cooked without burning in 25 minutes, although it didn't look anything like the picture on the card. I recommend using a lower temperature so the mushroom doesn't burn and making sure your egg mixture won't leak from the cap before pouring.