Portobello Pesto Egg Omelette Recipes
CALLY'S OMELET
The best omelet in the world!
Provided by devin
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
- Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
- Stir egg beaters into the mixture, and cook 10 minutes, or until firm.
Nutrition Facts : Calories 510.6 calories, Carbohydrate 26 g, Cholesterol 104.9 mg, Fat 29.5 g, Fiber 7.5 g, Protein 40.2 g, SaturatedFat 13.8 g, Sodium 284.2 mg, Sugar 10.5 g
ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
GRILLED PORTOBELLO OMELETTE
I just got this on a recipe card from my local Earthfare store, and I can't wait to try it out! What a unique use of both portobello mushrooms and the grill! It looks like there is a lot of "play" room here, as far as using different cheeses (feta?), veggies (sun-dried tomatoes?), and even brushes of vinegar...
Provided by smellyvegetarian
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium.
- Remove stems from mushrooms and scrape gills with a spoon.
- Place 1 T cheese and 1 t each of the onion and bell pepper into each mushroom cap. Season with salt and pepper to taste.
- In a small bowl, beat eggs and egg substitute, adding salt or pepper to taste.
- Place mushroom caps on the grill and fill each with the egg mixture.
- Grill, covered, 25 minutes or until the eggs are set. Serve immediately.
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
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