Melissa's Corporate Chefs
Marinated and Grilled Portobello Mushroom Omelet
Category
Entree
Servings
4 servings
Prep Time
40 minutes
Cook Time
20 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1/2 pound Portobello Mushrooms
-
1/2 tablespoon Olive Oil
-
1 large Shallot, chopped
-
1/2 cup Jack Cheese grated
-
1/2 cup Cheddar Cheese, grated
-
12 Eggs
-
Salt and Pepper to taste
-
4 tablespoons Unsalted Butter
Directions
Brush mushrooms to clean, remove stems and scrape out gills with a spoon.
Marinate for ½ hour, drain and grill until mushrooms collapse, set aside. When mushrooms have cooled, slice to desired thickness.
Heat a sauté pan over medium-high heat, add oil and shallot. Sauté until translucent, mix with sliced mushrooms.
Preheat oven to 200°F.
In an omelet pan, melt 1 tablespoon butter or canola oil over medium heat.
Add 3 beaten eggs and tilt pan to distribute evenly over the pan, season with salt and pepper.
Lift edges of omelet and let the egg mixture run underneath.
Spread ¼ of the mushroom mixture and ¼ of the cheese over half of the omelet, fold egg half of omelet over filled half and slide onto a plate, keep warm in the oven while preparing the remaining 3 omelets.
Serve with fresh sliced fruit.
Filed in:
Breakfast,
Entree,
Lunch,
Marinated and Grilled Portobello Mushroom Omelet,
Omelette,
Portobello Mushrooms,
Shallots
