Broiled Portabellas Topped With Creamy Scrambled Eggs

“I have had this recipe since 2001 - clipped from Bon Appetit. Always wanted to make it, etc., etc. My folks came for a visit and I wanted to make them a memorable brunch. Oh my gosh! This was so delicious. Bon Appetit suggested serving this with Roasted Asparagus with Goat Cheese and Bacon & Chive-Corn Muffins. Made the whole thing and was thrilled with the beauty of the plate and the great blend of flavors! I have posted the the Asparagus and Muffin recipes.”

Ingredients Nutrition


  1. Preheat broiler (or BBQ).
  2. Line large baking sheet with foil.
  3. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached.
  4. Brush both sides of mushrooms generously with the olive oil.
  5. Place mushrooms, dark gill side up, on prepared baking sheet. (or directly on the bbq grill.).
  6. Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper.
  7. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes.
  8. Turn over; broil until tender when pierced with knife, about 7 minutes longer. (Depending on the bbq grill, timing should be about the same as the broiler - just watch carefully.).
  9. Meanwhile, whisk eggs, 2 T. parmesan cheese, rosemary, salt and pepper in large bowl until blended.
  10. Melt 5 T. butter (I used about 3) in large heavy skillet over med-low heat.
  11. Add eggs to skillet and stir gently in a circular motion with wooden spoon, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath.
  12. Cook until eggs are set but still soft, about 4 minutes total.
  13. Dot with scant 1 T. butter.
  14. Arrange portobello mushrooms, gill side up, on plates.
  15. Divide eggs equally on top of mushrooms.
  16. Sprinkle with remaining parmesan; serve.

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