Portobello Breakfast Stacks (Or Biscuit Sandwiches)
October 19, 2011
"Adapted from Ellie Krieger's Grilled Portobello Benedict(Food Network). She used a grill pan for the mushrooms and ham, so you may want to try that (just brush the mushrooms with oil first). I didn't have one available at the time so I used a skillet and changed the recipe accordingly, as well as other minor changes. I have also made these without the mushrooms by stacking the ingredients into split freshly baked biscuits, making delicious biscuit sandwiches."
- Serving Size: 1 (188.9 g)
- Calories 320.6
- Total Fat - 24.1 g
- Saturated Fat - 6.1 g
- Cholesterol - 425.2 mg
- Sodium - 868.7 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.9 g
- Protein - 21.1 g
- Calcium - 67.4 mg
- Iron - 2.4 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg
Heat a skillet with half of the butter over medium heat.
With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
Add the mushrooms and wine to the skillet, and sprinkle with salt. Cook for about 10 minutes depending on the size, turning once. (I covered them for about half the cooking time to be sure they cooked through.)
When they are tender and their juices begin to release, transfer to a plate.
In the same pan, cook the Canadian bacon or ham over medium-high heat for about 1 to 2 minutes on each side, until they are lightly browned.
Place each slice over each of the mushroom caps.
Meanwhile, in a separate skillet, heat the butter over medium heat.
Wisk the eggs with the water and add the eggs to the skillet, stirring and cooking the eggs until done, about 3 or 4 minutes. Season with salt and pepper to taste.
Spoon 1/2 of the scrambled eggs on top of each mushroom stack. Spoon 1 teaspoon of pesto over each, then top with some basil ribbons and 1 teaspoon of Parmesan cheese.
Tips & Variations
No special items needed.