Caprese Scramble Stuffed Grilled Mushrooms

Full of fresh summer flavours, this recipe is perfect for easy dinners on the patio.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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4 tsp / 20 ml	olive oil, divided
1 1/2 cup / 375 g	Egg Creations Fat Free Original, well shaken (or 6 Naturegg Omega 3 Eggs)
2	cloves of garlic, minced
1/3 cup / 75 ml	chopped fresh basil leaves, divided
4	portobello mushrooms, stems and gills removed
3/4 tsp / 4 ml	each salt and pepper, divided
1 cup / 250 ml	chopped tomato or halved grape tomatoes
4 oz / 125 g	cubed fresh mozzarella cheese (about 2/3 cup/150 mL)
	Torn fresh basil (optional)

Heat 1 tsp (5 mL) oil in a large, nonstick skillet set over medium heat. Whisk the eggs with the garlic and 2 tbsp (30 mL) basil; pour into the skillet. Cook, without stirring, for 2 minutes or until set on the bottom. Continue to cook, while stirring often, for 2 minutes or softly scrambled.
Preheat the grill to medium. Brush the remaining oil all over the mushrooms and sprinkle with 1/2 tsp (2 mL) salt and pepper. Mound the scrambled eggs evenly on the gill-side of each mushroom. Place the mushrooms on the grate and cook, with the lid closed, for 10 minutes or until mushrooms are tender.
Meanwhile, toss the tomato with the mozzarella and remaining basil, salt and pepper. Transfer the stuffed mushrooms to serving plates. Spoon over the tomato mixture to serve. Garnish with additional torn basil leaves (if using) and season with additional pepper to taste.

To remove the gills, use a spoon to gently scrape them away.
For a gourmet touch, drizzle mushrooms with additional extra virgin olive oil before serving.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.