Caprese Scramble Stuffed Grilled Mushrooms

Ingredients

4 tsp / 20 ml

olive oil, divided

1 1/2 cup / 375 g

Egg Creations Fat Free Original, well shaken (or 6 Naturegg Omega 3 Eggs)

2

cloves of garlic, minced

1/3 cup / 75 ml

chopped fresh basil leaves, divided

4

portobello mushrooms, stems and gills removed

3/4 tsp / 4 ml

each salt and pepper, divided

1 cup / 250 ml

chopped tomato or halved grape tomatoes

4 oz / 125 g

cubed fresh mozzarella cheese (about 2/3 cup/150 mL)

Torn fresh basil (optional)

Directions

1. Heat 1 tsp (5 mL) oil in a large, nonstick skillet set over medium heat. Whisk the eggs with the garlic and 2 tbsp (30 mL) basil; pour into the skillet. Cook, without stirring, for 2 minutes or until set on the bottom. Continue to cook, while stirring often, for 2 minutes or softly scrambled.

2. Preheat the grill to medium. Brush the remaining oil all over the mushrooms and sprinkle with 1/2 tsp (2 mL) salt and pepper. Mound the scrambled eggs evenly on the gill-side of each mushroom. Place the mushrooms on the grate and cook, with the lid closed, for 10 minutes or until mushrooms are tender.

3. Meanwhile, toss the tomato with the mozzarella and remaining basil, salt and pepper. Transfer the stuffed mushrooms to serving plates. Spoon over the tomato mixture to serve. Garnish with additional torn basil leaves (if using) and season with additional pepper to taste.

Tips

1. To remove the gills, use a spoon to gently scrape them away.

2. For a gourmet touch, drizzle mushrooms with additional extra virgin olive oil before serving.