Grilling Portobello Mushrooms
Last night, we grilled Portobello mushrooms, and they were absolutely delicious! (Check out the recipe and pictures .) To grill the mushrooms, we removed the stems, but we didn't want to waste them. So, we decided to grill the stems as well and added them to the grill along with the mushroom caps. We decided to use the stems in a mushroom omelet the next day!
Sue created one of her famous aluminum foil "boats" to keep the stems from falling between the grill grates. Amy has a great time teasing me about the descriptions she comes up with...what else do you call a homemade aluminum foil pan for the grill??? We sprayed the mushroom stems with a little olive oil and sprinkled them with some parmesan cheese and let them go. As they were grilling, we kept thinking... "this would be so good for breakfast", so we decided to put together the Grilled Mushroom Omelet!
Grilled Mushroom Omelet?
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While grilling, we always enjoy a glass of wine, or sometimes two. It's during these moments of relaxation that we come up with some of our most amazing ideas. However, not all of our ideas are equally great. For instance, one of our less-than-perfect ideas was to rescue another dog, which is how we ended up with four very large ones! Nonetheless, they are adorable!!!!
This grilled mushroom omelet was amazing! Despite not being a fan of omelets, I loved this one. The mushrooms added a wonderful smoky flavor to it which was just perfect. We also added Serrano peppers which gave it a spicy kick. However, if you don't prefer spicy food, you can skip the peppers. We now grow our own peppers and they are spicy when we pick them fresh from our garden.
Anyway, back to the omelet, we also added sharp cheddar cheese, which gave it a nice creamy texture.
Don't be intimidated by making an Omelet they are very easy to make. . .
When making an omelet, it's important to keep in mind that it may not look as good as the pictures you see online, but the most important thing is how it tastes. You can always add your favorite spices and vegetables to the filling to enhance the flavor.
One important step to making a perfect omelet is to prepare the filling first since omelets cook very quickly. If you're using raw vegetables, it's recommended to sauté them first. You should also heat up any refrigerated food, like sausage or bacon, according to the package directions or pre-cook them. However, you shouldn't heat up cheese since it melts quickly. By following these tips, you can make a delicious and perfect omelet every time.
It's important to measure and weigh all the ingredients before cooking. It only takes a minute, and it's effortless to use more cheese or bacon than necessary. Trust me, it can add up quickly. Even a single ounce of cheese can be as flavorful as two or three ounces. By measuring everything, I don't have to exercise as much to burn off the extra calories, and I don't have to sacrifice something else later in the day. When you start measuring everything, you may realize that you have been using more ingredients than necessary. However, in some cases, you might also find out that you're not using enough, which is fantastic. Amy gave me a food scale as a gift for my birthday, and it's really cool. It makes weighing food a breeze, and it's very precise. We even have fun thinking of different ways to add flavor to our dishes.
We found that adding a couple of egg whites not only adds very few calories but makes the omelet fluffy and filling.
A few of our other Mushroom recipes:
- Gouda Cheese Portobello Mushrooms
- Blue Cheese Portobello Stuffed Mushroom
- Pizza Stuffed Portobello Mushroom
- Pesto Grilled Portobello with Feta Cheese
- Jalapeno Popper Stuffed Portobello
Elevated Breakfast: Grilled Mushroom Omelet
Ingredients
- 3 Eggs 3 Eggs and 2 Egg whites
- 2 Egg White
- 4 Mushroom stems
- 2 Serrano peppers Optional use only if you like spicy eggs
- 1 Ounces Sharp Cheddar Cheese Use your favorite cheese
- ¼ Cup Cilantro
- 1 Smoked Turkey sausage
Instructions
- Place 3 Eggs in a bowl with 2 additional Egg Whites
- Whisk eggs and egg whites until mixed together. I've found using a fork works better than the whisk. Set aside until everything is chopped and/or heated. Salt and Pepper Eggs and set aside. Grate cheese or if you are feeling lazy, like me, buy the already grated cheese! Make sure you measure the cheese
- Chop Mushrooms, peppers, and turkey sausage. Heat mushrooms and turkey sausage in the microwave for 30 seconds
- Lightly spray the pan with butter spray. Heat a 7 to 10-inch skillet or omelet pan. Hold your hand about 2 inches above the pan. When you feel the heat it is hot enough to add the eggs
- Add Eggs, and tilt the pan so the egg mixture coats the entire pan
- GENTLY push the cooked egg mixture from the edge of the pan towards the center so the uncooked egg move to the hot pan. Keep cooking, tilt the pan, and continue to move until cooked
- When the top of the eggs are cooked. Place the mushrooms, sausage, peppers, and cheese on one half of the omelet
- Fold the omelet like a taco or quesadilla covering the filling. Let it cook until the cheese melts about 20 or 30 seconds. Cut in half
- Slide the omelet onto plates. Sprinkle with chopped cilantro. Serve immediately and ENJOY!!!
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