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SP&O Stuffed Mushrooms with Fried Egg - 4HB Recipe

   
 

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     SP&O Stuffed Mushrooms with Fried Egg - 4HB

Category   Entrees - Maindishes
Sub Category   Low-carb

Ingredients
Portabello mushroom caps
sausage
peppers
onions
tomatoes (optional)
canned white beans (optional)
salt and pepper
crushed red pepper (optional)
garlic
 
balsamic vinegar
eggs (one per mushroom cap)
oil

Instructions
Preheat oven to 400 degrees and clean and salt the mushroom caps. Pat dry. In a skillet, brown your sausage and set aside. Saute onions and then add peppers, tomatoes, beans, garlic, crushed red pepper, S&P, and whatever other vegetables and spices you desire. Add a splash of balsamic and saute for a few minutes. Return sausage to skillet.
Meanwhile, baste mushroom caps with balsamic vinegar (cut out and remove stems to form a mushroom bowl if they haven't already been removed.) Place mushrooms on a pan (I put them on a cooling rack placed inside a pan so the mushrooms wont be sitting in their own drippings.) Fill the caps with the sausage, pepper, and onion mixture so that they are almost overflowing. Place in oven and bake for about 15 minutes.
Meanwhile, in the same skillet you cooked the sausage and vegetables, crack and fry your eggs leaving the yolk a little runny.
Remove stuffed mushrooms from oven and plate. Place a fried egg on top of each one and serve immediately.


Originally Submitted
10/12/2014





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