Frittata-Stuffed Portobello Mushroom Caps
 
 
Author:
Recipe type: Breakfast
Ingredients
  • Oil for cooking spray
  • 12 large eggs
  • Melissa's My Grinder Organic Italian Seasoning
  • Melissa's My Grinder Rainbow Peppercorns
  • 1 tablespoon unsalted butter
  • 1 large heirloom tomato, top and bottom removed, thickly sliced into 4 rounds
  • Salt and freshly ground black pepper
  • 10 fresh basil leaves, cut into ribbons
  • 2 Hatch Chilies, roasted peeled, stemmed, seeded, and chopped
  • 4 large Portobello mushrooms stems and gills removed (see note below)
  • 4 ounces cream cheese, cubed
Instructions
  1. Preheat the oven to 350 degrees. Lightly oil a baking dish.
  2. In a large bowl, whisk together the eggs and a few grindings of the Italian seasoning and rainbow peppercorns. Set aside.
  3. In a large skillet, melt the butter over medium heat and cook the tomatoes, turning once, just until the tomatoes release their moisture, about 1 to 2 minutes. Season to taste with salt and pepper, then add the basil and chilies and continue cooking just until the basil begins to wilt, about 1 minute.
  4. To stuff the Portobellos, fit 1 tomato slice into each mushroom cap and one-fourth of the basil and chilies. Pour in egg mixture to nearly fill the mushroom. Top each Portobello with a few cubes of cream cheese.
  5. Bake the stuffed mushrooms in the prepared baking dish for 35 to 45 minutes, or until the filling is set.
Notes
Gently scooping out some of the meat of the mushroom cap often helps the stuffing fit nicely.
Recipe by Decadently Fit at https://www.decadentlyfit.com/2014/08/25/great-pepper-hatch-chili-cookbook-review-giveaway/