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Portabella Scramble

Submitted by: Mary on 01/25/2004
3006 views
2.49 avg rating
298 votes
 
 
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Ingredients

10 Portabella mushrooms
1/2 C Olive oil
Garlic powder
1 T Butter
1/2 C Colored bell peppers, chopped

20 Eggs
1/4 C Heavy cream
3/4 C Ricotta cheese
1 t Seasoned Salt
1/2 C Fresh parsley, chopped

Directions

Remove stems from mushrooms.



Brush both sides of each mushroom with olive oil and sprinkle underside with garlic powder.



Place mushrooms on a cookie sheet and broil each side of mushroom for 4 to 6 minutes, depending on how thick the mushroom cap is.



In the meantime, in a large skillet, aaute the bell pepper in butter until tender.



Whisk the eggs and add the heavy cream. Pour into skillet and stir over medium heat until the eggs are soft and glossy, stir in ricotta cheese and seasoned salt and continue cooking for about 4 minutes more. Remove from heat and stir in parsley.



Place two mushroom caps on each individual plate, underside up and spoon scrambled eggs on top of the mushroom.

Servings

5

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve these mushrooms with your favorite hollandaise sauce spooned over the top.
 
 
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