Ingredients / Seasoning (1 serving)
- Portobello Mushrooms : 2 Medium size
- Eggs : 2
- Diced Zucchini : 1/2 Cup
- Red Onion : 1/4 Cup
- Garlic : 4 Clove
- Shaved Jalapeño : 1 tablespoons
- Salt : 2 pinch
- Balsamic Vinegar : 1 Cup
- Black pepper : 1 pinch
- Mustard oil : 1 teaspoon
Clean Portobello Mushrooms wit damp towel and remove grills. Do not cut edges as they will ve be required to hold egg stuffing in place.
Keep mushrooms to marinate in Balsamic vinegar. You can use a ziplock bag or a deep bowl.
In a pan heat some mustard oil and saute garlic and onion till onion change color to light pink. Add salt and black pepper then add zucchini, cook covered till zucchini is half cooked.
Pre-heat oven to 350 degrees Fahrenheit. Take mushrooms out of marrinade and back them for 2-3 mins, to drain extra moisture.Take zucchini and onion stuffing and put a layer on each mushroom.
Carefully break eggs into each mushroom and bake till white part is firm.
Take mushrooms out once egg white is firm and stack them on each other on some lettuce. Garnish with shaved jalapenos and serve hot.
Tips and tricks
Mushrooms will expel lot of juices that can be used as salad dressing after cooling it down.