Easiest Way to Make Yummy Portobello Mushrooms with scrambled egg and smoked salmon

Portobello Mushrooms with scrambled egg and smoked salmon. Add the Portobello mushrooms to the pan with the large knob of butter and a generous grind of black pepper. Beat eggs with salt, pepper and chives. Melt a knob of butter in pan on low heat, add eggs and when nearly scrambled add in the smoked salmon. Just before serving, heat a non-stick skillet over medium heat. Add a little oil, and then crack the eggs into the pan.

This vegetarian mushroom recipe requires a bit of work, but the resulting dish is packed with earthy, forest-floor flavours and plenty of contrasting texture. A smooth mushroom ketchup is topped with a confit egg yolk, confit mushrooms and smoky salsa verde, before being covered with wafer-thin sourdough crackers. The reindeer moss can be hard to track down but it's worth it - once deep-fried. You can cook Portobello Mushrooms with scrambled egg and smoked salmon using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Portobello Mushrooms with scrambled egg and smoked salmon

1. Prepare 2 of Portobello Mushrooms.
2. It's 4 of Eggs.
3. It's 100 g of smoked salmon.
4. You need of Olive oil.
5. Prepare of Salt and Pepper.
6. Prepare of Chives.

Saute up the mushrooms in a pan and wait for them to release their juices and cook down then remove them and set them aside. Saute the bell peppers with some garlic until the peppers start to sweat. Add in the eggs and stir to mix. Toss the mushrooms back in the pan and season with smoked paprika and hot sauce.

Portobello Mushrooms with scrambled egg and smoked salmon step by step

1. Brush oil over the mushrooms and bake in the oven for 15mins.
2. Beat eggs with salt, pepper and chives.
3. Melt a knob of butter in pan on low heat, add eggs and when nearly scrambled add in the smoked salmon.
4. Fill the mushrooms with scrambled eggs and top with chives.

Stuffed with scrambled eggs, bacon, sausage, ham and cheddar. Coat both sides of mushrooms in olive oil and place them upside down in a baking dish coated with more olive oil. Equally distribute the salmon mixture between the mushrooms, forming a mound inside each mushroom cap. Pop the tomato paste on top of each portobello mushroom, then top with the. Place mushrooms, dark gill side up, on prepared baking sheet.