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Portabella Mushroom Caps with Cajun-Spiced Scrambled Eggs



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24 Portabella mushrooms
48 eggs
1 1/2 tbsp. dried thyme
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
3/4 tsp. cayenne pepper
1 1/2 cups red bell pepper, small dice (about 10 oz.)
1 1/2 cups green onion, sliced thinly (about 8 oz.)
Olive oil or melted butter, as needed
Chopped parsley, as needed for garnish


  1. 1
    For Portabella Caps: Stem 24 Portabellas (about 2 1/2 oz. each) reserving stem for other use. Brush with olive oil or melted butter as needed; season well with salt and pepper. Arrange on sheet pan. Bake at 500ºF until mushrooms are tender, about 8 minutes.
  2. 2
    Just before service, beat together eggs, thyme, salt, black pepper and cayenne; reserve.
  3. 3
    Per Order: Heat 1 Portabella cap on a grill or in hot frying pan. Meanwhile, in 1 tsp. butter, sauté 1 tbsp. ea. green onion and bell pepper until soft, about 3 minutes. Ladle 1/2 cup egg mixture into pan; stir over medium-low heat until soft curds form, about 2 minutes. Mound the scrambled eggs into the Portabella cap. Sprinkle with parsley.

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preparation methods
cuisines Cajun & Creole, North & South American
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