• Ingredients:
  • 4 FunGuy portobello mushrooms
  • 3 tablespoons olive oil, divided
  • ½ teaspoon coarse salt
  • 1 medium onion, diced
  • 4-6 leaves of Swiss chard
  • 6 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • black pepper
  • 6-8 oz smoked salmon

This week’s recipe is a protein packed, vitamin rich, and healthy fat filled way to start off the day in a FunGuy way! 

Quick scrambled eggs filled with diced mushroom and Swiss chard are stuffed into to our big portobello mushrooms and topped with rich smoked salmon, leaving you feeling full and satisfied when paired with your choice of toast or fruit to make a well rounded breakfast.

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Trim the ends of the stems and discard the trimmings. Pop the stems out and finely dice on a cutting board. Transfer the mushroom caps to a large bowl along with half of the olive oil and coarse salt. Toss to coat the mushrooms well and place hole side up on the baking sheet. 
  3. Bake the mushrooms in the oven for 10-12 minutes, or until the mushrooms have browned and liquid has accumulated in the cap. Remove the mushrooms and using tongs, pour out the mushroom juice before returning the mushrooms to the oven to cook another 5 minutes. Remove the mushroom from the oven, pouring out the mushroom juice again if necessary. Turn off the oven and return the mushrooms to the oven to keep warm until ready to assemble.  
  4. While the mushroom caps cook, prepare the rest of the ingredients for the filling. 
  5. Peel and dice the onion. Rinse the Swiss chard under cool water, shake off the excess water, trim the ends off, and chop the leaves into small pieces. Set these aside along with the diced mushroom stems. 
  6. Crack the eggs into a bowl and add in the milk and beat with a fork until frothy and light yellow. Season with the salt and stir again. Set aside. 
  7. Heat the remaining olive oil in a large sauté over medium high heat. Once the pan is hot, add the diced onion and sauté one minute. Add the diced mushroom stems to the pan and cook 3-4 minutes, stirring frequently, or until the mushrooms have browned around the edges. Last, add in the Swiss chard and sauté an additional 2-4 minutes, or until the leaves have wilted and the stems are tender but still has a crunch. Turn off the heat and cover to keep warm if the mushroom caps are still cooking. 
  8. To assemble lay a mushroom cap on each plate and divide the egg mixture between each mushroom. Top each egg filled mushroom with a bit of smoked salmon. Season with a bit of black pepper to taste and serve!

Have a Fun meal!