Breakfast

Stuffed Portobello Broilers

Planning Time: 10 minutes

Cooking time: 20 minutes

Serving: 2

Fixings:

• Four eggs

• ¼ cup mozzarella cheddar, destroyed

• 8 oz. chicken bosom, deboned and cooked

• ¼ teaspoon Italian flavoring

• 3 tbsp. scallions, cleaved

• ¼ teaspoon dark pepper

• 2 tbsp. olive oil, additional virgin

• ¼ teaspoon salt

• 6 cups Portobello mushrooms

Headings:

  1. Preheat your grill. Line a heating sheet with foil.
  2. Cut the chicken the long way down the middle before daintily cutting them

transversely.

  1. Sauté the scallions and chicken in oil over medium warmth for around 4

minutes.

  1. Add the eggs and keep cooking until firm.
  2. Organize the mushroom covers with their ribbed side up on the heating

sheet. Season with pepper, salt, and spices, and afterward cook them for 7

minutes. Try to turn the covers once during the cook.

  1. Eliminate the mushrooms from the broiler and fill them with the egg

combination. Spot cheddar on top prior to putting them back in the oven.

  1. Cook briefly or until cheddar is dissolved.

Nourishment:

15.1 grams of protein,

1.2 grams of fiber,

10.2 grams of fat,

165 calories

2.7 grams of net carbs.

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