Breakfast

Portobello Mushrooms Stuffed with Scrambled Eggs is for Breakfast.

Portobello Mushrooms Stuffed with Scrambled Eggs takes 10 minutes to prepare.

Portobello Mushrooms Stuffed with Scrambled Eggs takes several minutes to cook.

Portobello Mushrooms Stuffed with Scrambled Eggs makes 2 servings.

The ingredients for Portobello Mushrooms Stuffed with Scrambled Eggs are:

6 eggs
4 tsp fresh chives, chopped
white pepper to taste
? tsp salt
2 tbsp of bacon bits
4 tsp olive oil
4 large Portabella mushrooms, cleaned and stemmed
1 TB fresh parsley, roughly chopped for garnish

Here is how you make Portobello Mushrooms Stuffed with Scrambled Eggs:

In a mixing bowl beat the eggs until frothy.Add chives, salt and pepper.Heat 2 tsp of olive oil in a skillet over a medium heat, add bacos and saut? until crisp.Remove bacos, add to the egg mixture and set aside.In the same skillet saut? the mushroom caps at medium-low heat, bottom side up until tender, about 5 minutes.Remove and keep warm. In a sauce pan heat remain 2 tsp of olive oil, add the egg mix and cook at a very low heat, stirring gently from time to time, about 5 minutes.Fill the mushroom caps with the scrambled eggs and serve on two plates, garnished with parsley.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user YAFFBATYA.

The nutritional information for Portobello Mushrooms Stuffed with Scrambled Eggs is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 465.1

• Total Fat: 33.8 g
• Cholesterol: 810.0 mg
• Sodium: 623.8 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 3.3 g
• Protein: 31.2 g

The dietary needs meet for Portobello Mushrooms Stuffed with Scrambled Eggs is Low Carb