Jalapeño and egg Portobello is an amazing, quick and tasty vegetarian dish. Serve with greens and a simple pasta for a weekday meal.
The main thing:
Made by Véronique
Published at 2016-04-13, this recipe is for 2 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 08-03-2021
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Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Peel and finely chop the red onion and garlic cloves. Remove the jalapeño pepper seeds and chop the pepper as fine as you can.
Heat a bit of olive oil in a small skillet and saute the chopped pepper, garlic and onion for 2 minutes. Transfer to a bowl and mix in the eggs and a tiny bit of cream.
Season with pepper and salt. Slice the cherry tomatoes into quarters. Grab a spoon and remove the stems and brown gills from the portobello mushrooms.
Place the mushrooms in a small oven dish and fill the mushrooms 2/3rd with the egg mixture. Press the cherry tomato quarters into the egg and finish it off with some grated cheese.
Carefully place in the oven and bake for about 10 minutes, or until golden brown. Enjoy this dish with a green salad and simple pasta.