Portobellos and Scrambled Eggs

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This was a recipe I made up on the fly. Good for a quick, healthy dinner. I really like cooking with portobellos as they absorb a lot of flavour from what you cook them with and have a good taste themselves.

It turned out well, next time I might cook the mushrooms a while longer and let them absorb more flavour, but it’s a bit of a juggling act as I don’t want them to shrivel up too much. I also added some black pepper afterwards and it gave the flavour quite a boost. Might also try add some Tabasco or something next time.

Ingredients:

  • Large Portobello Mushrooms
  • Balsamic vinegar
  • Crushed garlic (about half a clove for each mushroom)
  • Eggs (I used 4 large eggs and it was enough for 6 mushrooms)
  • Ground coriander
  • Thyme
  • Hot paprika

Method:

Heat a skillet on a medium pan. You can oil the pan if needed but I avoid it when I can.

Put the mushrooms cap up onto the skillet and drizzle some balsamic vinegar over them.

Let them site like this for about 5-6 minutes, in the meantime scramble your eggs.

Flip the portobellos and spread the crushed garlic over them. Let them simmer in the vinegar for another 5-6 minutes.

Remove from the pan, sprinkle with coriander and thyme, cover with eggs and then sprinkle the hot paprika over them.

 

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