Porta Belly

"Great texture, healthy happiness, colorful collection, timely plating, requires a second helping for good measure1"
 
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Ready In:
5mins
Ingredients:
11
Yields:
1 Porta-belly
Serves:
1
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ingredients

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directions

  • Wash mushroom set aside top side up.
  • heat 6" skillet to 250 degrees (2 1/2 on gas stove knob +-).
  • cut off 1/3 from thick end of carrot do not use and grate 1/3 carrot from widest diameter leaving 1/3 of each carrot.
  • Add chipotle & pepper olive oil to heated pan.
  • place portabella mushroom top side down in pan for 1 1/2 minutes.
  • cover with see through lid.
  • slice tomatoe and cut green beans to 1 1/4".
  • turn mushroom over add pepper and salt by sprinkling. turn over for 1 1/2 minutes.
  • add 1/3 carrot pieces, green beans, onions and tomatoe slices around mushroom.
  • Place cooked mushroom on serving plate after timed and cut in half *hamburger style sprinkle cheese, (stir veggies).
  • make a 2" diameter opening in pan and place 1/2 pat real butter.
  • turn heat up if it does not melt quickly.
  • Add eggs in middle and mix in veggies while eggs cook, (omelet style).
  • Place cooked egg/veggies onto mushroom top and close with bottom half.
  • Eat Porta-belly top side down.
  • Be ready to make another one! :).

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