How To make Breakfast Portobellos with Shiitakes
4 md -to large fresh portobello
-caps, 4-6 inches across -cleaned 3 tb Olive oil
4 oz Shiitake mushrooms -- stems
-removed and caps sliced 1/2 sm Onion -- finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c Fried, crumbled bacon(opt)
Salt 8 Eggs
Preheat oven to 400 degrees. Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes. Meanwhile heat oil in a large saute pan over high heat. Add shiitakes, onion, and corn; saute until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and bacon if using and stir well. Be sure to season well. Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface. Make sure caps lay as flat as possible so that eggs do not slide to one side while baking. Crack 2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven. Bake until eggs are done to your liking, then serve at once. Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat (55%) Source: A Cook's Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford
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Gordon Ramsay Makes A Mushroom Omelette In Morocco | Scrambled
This week on Gordon’s National Geographic Channel series Gordon Ramsay: Uncharted, he heads to Morocco explore ancient Berber Cuisine. So for this week’s Scrambled, he’s making an omelette with mushrooms harvested in the Atlas Mountains. Catch Uncharted on Sundays at 10/9c on National Geographic and new episodes of Scrambled right here weekly!
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How To Stuff a Portobello Mushroom | Chef Jean-Pierre
Hello There Friends! Stuffed Portobello Mushrooms make great appetizers, and can make someone who doesn't like mushrooms, fall in love with them! Mushrooms are delicious in so many different ways, I hope you try to make this Stuffed Portobello Mushroom! Let me know what you think in the comments below!
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Mushroom Recipes
Stuffed Mushroom
Portobello Mushroom
Easy Mushroom Recipe
Bok Choy And Mushroom Stir Fry (Recipe)
An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Sauce
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon sesame oil
Slurry
1 tablespoon cornstarch
2 tablespoons water
Stir-Fry
1 lb (450 g) baby bok choy, cut to large bite-size pieces
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb (450 g) brown mushrooms, halved (or quartered if the size is too big)
4 dried Chinese chili peppers
2 garlic cloves, minced
1 thumb ginger, minced
2 green onions, sliced
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Garlic Mushroom & Spinach | Quick Recipe
Here’s a delicious and simple dish that you’d make over and over again!
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Fried Portabella Mushroom Sandwich + Vegan Chick-fil-a Sauce | Pretty Brown Vegan
Hey guys! #plantbased #vegan
Thanks so much for watching. In this video I show you all how I prepare my Vegan Fried Portabella Sandwich! This is a delicious Plant Based Fried Chicken Sandwich alternative! I also include a Vegan Chickfila Sauce.
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The Best Mushroom Omelette - 4K
An omelette can hardly get any better than this homey, comforting mushroom omelette. Cheesy, mushroom-y and simply delicious.
Ingredients:
1 yellow onion (medium, peeled and chopped)
2 cups thinly sliced cremini mushrooms
2 Tbsp butter
1/2 cup white wine
1/2 cup heavy cream
Salt and pepper (to taste)
A pinch of fresh chopped dill (or other herbs)
3 eggs (lightly beaten)
1 cremini mushroom (thinly sliced)
A pinch of fresh chopped dill (or other herbs)
1/2 cup shredded Jack or Cheddar cheese
Salt and pepper (to taste)
Fresh chopped dill (or other herbs)
Fresh thinly sliced green onion
Thinly sliced chili pepper (optional)
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Iwatani Stove Burner -
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One Fine Day by Audionautix is licensed under a Creative Commons Attribution license (
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