Portabello breakfast caps

Portabello Breakfast Caps recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable "Portabello Breakfast Caps" recipe, a delightful morning dish that will satisfy your taste buds and jumpstart your day. These savory breakfast caps are made with juicy portabello mushrooms, filled with a flavorful mixture of eggs, cheese, and assorted vegetables. The combination of earthy mushrooms and a hearty filling creates a perfect balance of flavors and textures. With just a few simple steps, you can create a visually appealing and delicious breakfast that is both nutritious and satisfying.

Keywords: Portabello, breakfast, caps, mushrooms, savory.

Portabello breakfast caps details

Portabello breakfast caps, recipe Rating: 4.6
Number of votes:104

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.

Ingredients

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.

Serves:2