Eggs à la Portobello

Portions: 4 Preparation: 15 min Baking: 7 min
CuissonFour: 5 min
4 Portobello mushrooms
8 eggs
1 can (10 fl oz/284 mL) cream style corn
Salt and pepper, to taste
100 g (1/5 lb / 1.6 oz)shaved cooked chicken breast or ham
50 mL (31/3 tbsp)chopped red pepper
Finely chopped parsley, for garnish


REMOVE stems from mushrooms and reserve for another use. With a spoon, gently scrape gills from the inside of mushrooms; discard. PLACE mushroom caps, with the inside upright, in a shallow pan and bake at 350 °F (180 °C) for 5 to 8 minutes or until tender. Set aside and keep warm. Whisk eggs with corn; season with salt and pepper. Set aside. SPRAY a large non-stick skillet with cooking spray. Heat over medium-high heat. POUR in egg mixture and immediately reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Set aside. LINE the inside of each mushroom cap with an equal amount of chicken. STUFF each mushroom cap with an equal amount of scrambled eggs. GARNISH each with 1 tbsp (15 mL) of red pepper and parsley.


Eggs and vegetarianism


Carbohydrates21.8 g
Proteins21.3 g
Fats11.1 g


Go ahead, freeze your eggs

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