Portobello Mushrooms Stuffed with Scrambled Eggs

Source: chriskresser.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 15min
Serves: 2

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
4 Tablespoon(s) Lard	0 0	0 0	26 26	231 231
6 Large(s) Egg(s)	0 0	0 0	0 0	0 0
4 Slice(s) Bacon	0 0	0 0	16 16	144 144
1/4 Teaspoon Salt	0 0	0 0	0 0	0 0
4 Teaspoon(s) Chive(s), Chopped	0 0	0 0	0 0	0 0
1 To Taste White Pepper	0 0	0 0	0 0	0 0
1 Tablespoon Fresh Parsley, Roughly Chopped For Garnish	0 0	0 0	0 0	1 1
4 Large(s) Portobello Mushroom Caps, Cleaned and Stemmed	0 0	0 0	0 0	0 0
Total: Approximate Nutrition Info, Per Serving:	0	0	42	375

Protein (g)

Carbs (g)

Fat (g)

Energy (KCal)

4 Tablespoon(s) Lard

0 0

26 26

231 231

6 Large(s) Egg(s)

0 0

4 Slice(s) Bacon

0 0

16 16

144 144

1/4 Teaspoon Salt

0 0

4 Teaspoon(s) Chive(s), Chopped

0 0

0 0

1 Tablespoon Fresh Parsley, Roughly Chopped For Garnish

0 0

1 1

4 Large(s) Portobello Mushroom Caps, Cleaned and Stemmed

0 0

Total: Approximate Nutrition Info, Per Serving:

375

Instructions

In a mixing bowl beat the eggs until frothy.
Add chives, salt and pepper.
Heat 2 tsp of lard in a skillet over a medium heat, add bacon slices and sauté until crisp.
Remove bacon, chop finely, add to the egg mixture and set aside.
In the same skillet sauté the mushroom caps at medium-low heat, bottom side up until tender, about 5 minutes.
Remove and keep warm. In a sauce pan heat remain 2 tsp of lard, add the egg mix and cook at a very low heat, stirring gently from time to time, about 5 minutes.
Fill the mushroom caps with the scrambled eggs and serve on two plates, garnished with parsley.

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Portobello Mushrooms Stuffed with Scrambled Eggs