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  • 2015/01/16
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Omelette baked in Portobello mushrooms

レシピ
材料・調味料 (1 人分)
Portobello Mushrooms
2 Medium size
Eggs
2
Diced Zucchini
1/2 Cup
Red Onion
1/4 Cup
Garlic
4 Clove
Shaved Jalapeno
1 tablespoons
Salt
2 pinch
Balsamic Vinegar
1 Cup
Black pepper
1 pinch
Mustard oil
1 teaspoon
作り方
0
Clean Portobello Mushrooms wit damp towel and remove grills. Do not cut edges as they will ve be required to hold egg stuffing in place.
1
Keep mushrooms to marinate in Balsamic vinegar. You can use a ziplock bag or a deep bowl.
2
In a pan heat some mustard oil and saute garlic and onion till onion change color to light pink. Add salt and black pepper then add zucchini, cook covered till zucchini is half cooked.
3
Pre-heat oven to 350 degrees Fahrenheit. Take mushrooms out of marrinade and back them for 2-3 mins, to drain extra moisture.
Take zucchini and onion stuffing and put a layer on each mushroom.
4
Carefully break eggs into each mushroom and bake till white part is firm.
5
Take mushrooms out once egg white is firm and stack them on each other on some lettuce. Garnish with shaved jalapenos and serve hot.
ポイント

Mushrooms will expel lot of juices that can be used as salad dressing after cooling it down.

みんなの投稿 (1)
thank you everyone for yumming my food preparation.
もぐもぐ! (130)
リスナップ (6)