PORTOBELLO, CHEESE AND
CANADIAN BACON BREAKFAST PIZZA
24 Portobello mushrooms
3 cups Canadian bacon, small dice
3 cups chopped tomato, well drained
3 cups (12 ounces) shredded gouda cheese
Chopped parsley for garnish
1.
Stem portobellos,
reserving stem for later use. Brush with olive oil or melted butter as needed;
season with salt and pepper. Arrange on sheet pan.Bake at 500°F
until mushrooms are tender, about 8 minutes; cool.
2.
Layer 2 tablespoons
bacon and 2 tablespoons tomato in Portobello caps; lightly sprinkle with salt
and pepper. Top with 2 tablespoons cheese. Reserve.
3.
Bake Portobello cap in
a 500°F oven until cheese is melted and
mushroom is heated through, about 8 minutes. Sprinkle with parsley.
Yield: 24 servings
PORTOBELLO MUSHROOM CAPS
WITH CAJUN-SPICED SCRAMBLED EGGS
24 Portobello mushrooms
48 eggs
1 ½ tablespoons dried thyme
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
¾ teaspoon cayenne pepper
1 ½ cups red bell pepper, small dice
1 ½ cups green onion, sliced thinly
Chopped parsley for garnish
1.
Stem portobellos,
reserving stem for later use. Brush with olive oil or melted butter as needed;
season with salt and pepper. Arrange on sheet pan.Bake at 500°F
until mushrooms are tender, about 8 minutes; cool.
2.
Just before service,
beat together eggs, thyme, salt, black pepper and cayenne; reserve.
3.
Heat one Portobello cap
on a grill or in hot frying pan
4.
Meanwhile, in 1
teaspoon butter, sauté 1 tablespoon each green onion and bell pepper
until soft, about 3 minutes. Ladle ½ cup egg mixture into pan; stir over
medium-low heat until soft curds form, about two minutes.
5.
Mound the scrambled
eggs into the Portobello cap. Sprinkle with parsley.
Yield: 24 servings
