From Our Kitchen

Recipe: Portobello Mushroom Caps with Cajun-Spiced Scrambled Eggs

24 Servings
Portobello Mushrooms


  • 24 Portobello mushrooms
  • 48 eggs
  • 1 1/2 tablespoons dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon cayenne pepper
  • 1 1/2 cups red bell pepper, small dice
  • 1 1/2 cups green onion, sliced thinly
  • Chopped parsley for garnish

Steps / Directions

  1. Stem portobellos, reserving stem for later use.  Brush with olive oil or melted butter as needed; season with salt and pepper.  Arrange on sheet pan.Bake at 500°F until mushrooms are tender, about 8 minutes; cool.
  2. Just before service, beat together eggs, thyme, salt, black pepper and cayenne; reserve.
  3. Heat one Portobello cap on a grill or in hot frying pan
  4. Meanwhile, in 1 teaspoon butter, sauté 1 tablespoon each green onion and bell pepper until soft, about 3 minutes.  Ladle 1/2 cup egg mixture into pan; stir over medium-low heat until soft curds form, about two minutes.
  5. Mound the scrambled eggs into the Portobello cap.  Sprinkle with parsley.