Marinated and Grilled Portobello Mushroom Omelet
Marinated and Grilled Portobello Mushroom Omelet
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
French
Servings
4 servings
Prep Time
40 minutes
Cook Time
20 minutes
Ingredients
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1/2 pound Portobello Mushrooms
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1/2 tablespoon olive oil
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1 large shallot, chopped
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1/2 cup Jack cheese, grated
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1/2 cup cheddar cheese, grated
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12 eggs
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Salt and pepper to taste
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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.