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    You are in: Home / Recipes / Grilled Portobello Omelette Recipe
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    Grilled Portobello Omelette

    Average Rating:

    2 Total Reviews

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    • on July 22, 2012

      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.

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    • on October 14, 2009

      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.

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    Nutritional Facts for Grilled Portobello Omelette

    Serving Size: 1 (169 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 105.9
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.6 g
    Cholesterol 186.0 mg
    Sodium 138.7 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 1.2 g
    Sugars 3.0 g
    Protein 11.1 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese


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