Creamy Scrambled Eggs with Portabella Mushrooms

Whalewalk Inn and Spa 0

"Scrambled eggs for the mushroom lover in all of us."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Pre-heat oven to 500 degrees.
  2. Wash and remove stems from mushroom.
  3. Brush olive oil on both sides of the mushroom cap. Place on baking sheet.
  4. Spread ¼ teaspoon garlic on each cap.
  5. Sprinkle with Kosher salt and black pepper.
  6. Bake at 500 for 5 minutes, turn over and bake for another 5 minutes.
  7. Scrambled Egg Mixture:
  8. Combine the rest of the ingredients in a large bowl.
  9. Heat skillet on medium heat and put in enough butter to cover the bottom of the skillet.
  10. Pour egg mixture into skillet and cook until eggs are set but still soft. For individual servings, scramble one 4-ounce ladle per person; or one cup per two people.



Other stories that may interest you