Portobello mushroom breakfast

Portobello mushroom breakfast

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Chef Bob's Breakfast Portabella
2 Portabella mushrooms grilled
1 small onion diced
2 cloves garlic minced
8 ounces of Conecuh sausage
3 cups Argula
1 tomato sliced
2 eggs
salt and pepper
1/2 cup cheese
Chow-chow optional

With a spoon, scrape the gills from the mushroom.  Give the mushrooms a rinse.

Season with salt and pepper.  In a skillet heat sausage, onion and garlic.  Cook for 2 minutes, add Arugula and cook 1 minute.  Lay sliced tomato on mushrooms, spoon the sausage mixture on top of sliced tomato.  Make a well in each filling to hold raw egg.  Carefully crack the egg onto the mushroom.  Bake at 350 degrees for 15-20 minutes.  Top with cheese and heat to melt cheese.

GDA Cooking - June 4, 2013

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