Another favorite recipe from the Gateways Inn
We’re so pleased to share another recipe with you! This one is for Layered Stuffed Morning Mushrooms. Bon Appetit!
Layered Stuffed Morning Mushrooms
Serves 8
8 large Portabella mushroom caps, stems removed
12 ounces fresh spinach, wilted
8 jumbo eggs
½ cup half and half
1½ cups shredded sharp cheddar
½ cup grated parmesan cheese
4 tsp butter
2 TBS fresh chopped chives
salt and pepper to taste
roasted red peppers (recipe below)
Roasted Red Peppers
Preheat oven to 350 degrees
Cut 4 deveined and seeded peppers into strips. Place in glass baking dish. Sprinkle thinly sliced cloves of garlic from ½ a head of garlic over the peppers. Drizzle about 1/3 cup of good quality extra virgin olive oil over the mixture along with the juice of 2 large lemons. Roast, stirring occasionally, until the peppers are soft but not browning. Can be stored in fridge for up to 10 days.
For the mushrooms:
Preheat oven to 350 degrees
Brush the outside of the mushroom cap with a little olive oil and roast about 15 minutes.
Line the inside of the mushroom cap with a layer of the wilted spinach, then a layer of the roasted red peppers and set aside.
For the eggs:
Beat together the eggs, half and half, chives and salt and pepper. Melt the better in a large skillet and scramble the egg mixture adding in ¾ of the shredded cheddar. Scoop a nice mound of egg onto each mushroom cap over the other layers. Sprinkle with remaining cheddar and sprinkle with parmesan. Return to oven just to melt cheese and serve.