Portobello Scrambled Eggs
Updated: Aug 20, 2019

Starting off the day right with a healthy breakfast is a win-win. If done right, it energizes you to have a great day. Reaching for eggs is a great choice, especially when paired with some veggies. Here I roasted Portobello mushrooms which concentrate their earthy flavor and topped them with creamy-soft scrambled eggs. Each bite is delicious and packed with flavor. This very simple breakfast is easy to prepare and is incredibly satisfying.
ingredients for Portobello Scrambled Eggs:
serves 2
2 Portobello Mushrooms
5 large eggs
3 tablespoons whole milk
3-4 tablespoons cheddar cheese
1-2 pats of butter
kosher salt
black pepper
olive oil
Time-Saving Tip: The mushrooms can be cleaned in advance and stored in the refrigerator wrapped in paper towels.
We're ready to cook.
Wipe the mushrooms using a damp paper towel. Discard the stem and season both sides of the mushrooms with oil; season with salt and pepper. Transfer them to a parchment-lined sheet pan. Bake in a 400-degree oven for 10 minutes and then turn over the mushrooms and continue baking until desired tenderness.
Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper.
Melt a pat or two of butter and add the eggs and then sprinkle with the cheese. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy not hard and dry.

They're ready! They are such a delicious way to start off the day. Once the eggs are done, place the mushrooms nice side down on a plate and fill with the eggs. Season with salt and pepper and sprinkle with some sliced scallions and you're good to go.
Enjoy!
Portobello Scrambled Eggs:
breakfast
serves 2
2 Portobello Mushrooms
5 large eggs
3 tablespoons whole milk
3-4 tablespoons cheddar cheese
1-2 pats of butter
kosher salt
black pepper
olive oil
Wipe the mushrooms using a damp paper towel. Discard the stem and season both sides of the mushrooms with oil; season with salt and pepper. Transfer them to a parchment-lined sheet pan. Bake in a 400-degree oven for 10 minutes and then turn over the mushrooms and continue baking until desired tenderness.
Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper.
Melt a pat or two of butter and add the eggs and then sprinkle with the cheese. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy not hard and dry.
Time-Saving Tip: The mushrooms can be cleaned in advance and stored in the refrigerator wrapped in paper towels.