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Stuff Breakfast Portobello Mushroom

We love finding new excuses to gather around the Memphis Grill and what beats brunch? This one-punch-brunch recipe brings all the components one would hope to find at a brunch buffet together on one little plate! Impress your friends with this delicious and easy meal. Plus enjoy minimal clean up which means more time out with your guests and less time in the kitchen.
Preparation
1. Rub the cap of the mushroom with olive oil and place on a preheated the grill to 375.

2. Place the ham on the top of the cap and crumble the chevre on top of that. Close the grill and cook for 5 minutes.

3. Place the arugula on top of the chevre and then crack an egg on top. Close the grill again and cook for an additional 10-15 minutes until the egg is cooked through.

4. Thinly slice the scallion and saute in the butter with the mustard just until the onion is translucent. Serve over the egg.
Ingredients
1 portobello mushroom with the stem removed
2 thin slices of ham
2T chevre
a few arugula leaves
1 egg
1 scallion
1 T butter
1/2 tsp whole grain mustard (such as Mendocino seeds and suds)
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