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An inside-out omelette

Preparation time: 10 mins
Cooking time: 20 mins

Difficulty: Easy - for beginners
Serves: 4


4 portabello mushrooms, cleaned
2 large eggs
1/4 cup minced red onion
1/4 cup chopped red pepper
1/3 cup shredded old cheddar cheese
1/3 cup KRAFT pesto parmesan dressing
olive oil or margarine for frying


1. Remove stems and gills from mushrooms, and wipe clean of dirt
2. Place mushrooms in dressing, and marinate for 5 mins
3. Saute onions & peppers until tender, but not mushy; Set aside
4. Remove mushrooms from dressing, wiping off excess; Saute for about 10 mins, until tender
5. Beat eggs gently; Add peppers & onions; Divide amongst mushrooms
6. Top with cheese and heat through until cheese melts; About 5 mins

Serve with hashbrowns & bacon for a complete breakfast or salad for a light lunch


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