Portabello breakfast caps
Portabello Breakfast Caps recipe
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A treat to the eye as well as the palate, multi-colored vegetables layers cradle scrambled eggs and sausage in a roasted mushroom cap, topped with melted cheeses. Helen won First Prize for the Northwest Region in the Jones Dairy Farm cooking contest with this recipe created in the Kangaroo House kitchen.
- 1 medium red bell pepper
- 2 medium Portabello mushrooms, about 5 inches in diameter
- 6 leaves of fresh spinach, washed
- 4 ounces Jones All Natural Roll Sausage
- 4 large eggs
- 1 dash Tabascohot pepper sauce
- Salt and pepper to taste
- 1 Tablespoon fresh chives, snipped
- 1/2 cup shredded cheddar cheese, divided
- 1 teaspoon butter
- 2 Tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Over a gas flame, char the red bell pepper, then place in a plastic food bag. Seal and allow to stand about 10 minutes, then peel away charred skin. Cut open pepper and remove stem, ribs, and seeds, reserving the flesh. If prepared in advance, refrigerate until needed. Remove the stems and gills from the Portabello mushrooms and reserve for other uses. Place prepared mushroom caps on baking sheet and roast in oven for approximately 20 minutes.
While the mushroom caps are roasting, briefly steam spinach just to wilt in a separate pan or microwave on High for approximately 1 minute; set aside. Saute sausage until brown. Drain and set aside. In a small bowl, whisk together eggs, hot pepper sauce, salt and pepper, and chives. In a non-stick skillet or omelet pan, melt butter, then add egg mixture and scramble to moist scramble stage. Add browned sausage and 1/4 cup grated cheddar to eggs and combine just to melt cheese. Avoid letting eggs get too dry.
Assembly: Line each mushroom cap with a layer of the wilted spinach leaves, then a layer of roasted red pepper. Divide the scrambled egg/sausage mixture evenly on top of the mushrooms. Sprinkle with remaining cheddar and Parmesan cheeses and return to oven long enough to melt cheese, approximately 1 to 2 minutes.
To serve: With a serrated knife, slice each mushroom cap in half and separate slightly to display layers to good advantage. Garnish with fresh, vine-ripened tomato slices and fresh herbs.
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