Scrambled Eggs Stuffed Mushrooms

Ingredients

• Mushrooms9 count (162 g)
• Egg2 count (110 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you will need large mushrooms.

2. 2

   Step 2

   Wash the mushrooms and carefully remove the cap from the stem.

3. 3

   Step 3

   For the mushrooms, place a pan over high heat and once heated, add the caps, a little water and cover.

4. 4

   Step 4

   Let them cook for 5-8 minutes over medium heat until they have slightly reduced in size.

5. 5

   Step 5

   Separately, you can cook them in the oven or air fryer. Place the mushrooms on a pan and cook for 5-7 minutes at 356 °F (180 °C).

6. 6

   Step 6

   Heat a pan over medium heat. While heating, mince the garlic together with the mushroom stems.

7. 7

   Step 7

   Then add the oil, spread and stir-fry for about 3-4 minutes.

8. 8

   Step 8

   Simultaneously, beat the eggs in a bowl and season with salt and pepper.

9. 9

   Step 9

   Add to the pan and, after 30 seconds, start stirring with a spatula constantly until set.

10. 10

    Step 10

    The stuffing should be done after 3-4 minutes. Remove from the heat.

11. 11

    Step 11

    Stuff the mushrooms with the mixture.

12. 12

    Step 12

    Once done, sprinkle with chopped parsley and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs Stuffed Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.