Mushroom omelettes for oven, grill
Published 12:01 am Friday, March 18, 2011
Faithful Forum helper Nancy Thurmond of Everett is at it again, and this time writes, “It’s been a while, but I’m ready to share another great recipe with your readers. If you enjoy portabella mushrooms, this is a great one to serve at breakfast.
“Portabella mushrooms are so delicious, I’m always on the lookout for more recipes using them — so if any of you Forum cooks out there have any more, I’d love to try them.”
How about it, folks? If you can ante up with portobello concoctions, please don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o the Herald, P.O. Box 930, Everett, WA 98206.
As you know, we are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Meanwhile, Nancy says when you make this great mushroom omelette, “You can add bacon bits, cut-up cooked ham, cut-up pepperoni — any combination of veggies and meat — whatever you have in the fridge.
“Just create.”
Portabella omelette
4 large portabella mushroom caps
4 tablespoons shredded cheddar cheese, divided
4 teaspoons chopped green onion, divided
4 teaspoons chopped red or green bell pepper, divided
Salt and pepper
1 large egg, whipped, for each mushroom (can use 1/4 cup egg substitute per mushroom instead, if desired)
Bacon bits, cut-up cooked ham, cut-up pepperoni, etc. (optional)
Preheat covered grill to medium or oven to 350 degrees.
Remove stems (if any) from mushrooms and scrape gills with a spoon.
In the center of each mushroom, place 1 tablespoon cheese and 1 teaspoon each green onion and bell pepper. Season with salt and pepper to taste and, if desired, add bacon bits, ham or pepperoni.
Place the mushroom caps on the grill or, if oven baking, in a baking pan, and fill each cap with 1 whipped egg or 1/4 cup egg substitute.
Cover and grill for 25 minutes or until egg is set. Bake, uncovered, for 20 minutes or until egg is set.
Makes 4 omelettes.
Bits and pieces: Answering a reader’s recent question about possible uses for eucalyptus oil, Barbara Stoddard of Lake Stevens says, “Eucalyptus oil is used for nasal congestion relief on a handkerchief or in steam, such as in a vaporizer.”
The next Forum will appear in Monday’s Good Life section.
