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Portabello Stuffed Mushrooms Recipe

   
 

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     Portabello Stuffed Mushrooms

Category   Breakfast - Brunch
Sub Category   None
Servings   2
Preptime   40 minutes

Ingredients
2 portabello mushroom caps
1 cup cherry tomatoes
2 cups arugula
1/2 cup chopped onion
1 tsp chopped garlic
1/2 cup feta
2 eggs
handful of fresh basil, chopped
Fresh parsley, chopped
 
Olive oil
salt and pepper

Instructions
Clean out mushroom caps with a spoon. You can dice up the stem for the filling. Rub both sides lightly with olive oil and sprinkle with salt and pepper. Place stem side up on a foil covered baking sheet.
Place in a 400 degree oven for 10 minutes. Meanwhile heat olive oil in a pan and saute garlic, onion, tomatoes and arugula until softened, salt and pepper to taste. Remove from heat and add in egg whites, diced mushroom stems and chopped basil. Set Aside.
Remove mushrooms from oven and pat dry. Fill with tomato mixture and top with feta cheese and the egg yolk. Bake for 20 minutes, or until the yolk sets up but is not hard.
Remove from oven and top with fresh chopped parsley.


Originally Submitted
7/7/2021





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