Preparation

Wash the mushrooms well, remove your feet and carefully dig up the inside a little with the help of a teaspoon. Reserve the pulp.

Brush the mushrooms with a little oil and place them on a very hot grill with the cavity facing up. After about 5 minutes, turn them over carefully and leave another 2 to 3 minutes.

In a frying pan and sauté the chopped mushrooms together with the pulp removed, in a drizzle of olive oil. Add the flour, skinless and broken into small pieces and sauté for about 5 minutes.

In a bowl, beat the eggs and season them with salt and ground pepper, add half the chopped parsley

Add the eggs to the flour and cook, stirring regularly.

With the slices of bread, toast and cut them in half.

Place the mushrooms on the bread slices, stuff with the scrambled eggs with the flour and sprinkle with the chopped parsley.

Enjoy your food!

Ingredients

  • 6 large Portobello mushrooms
  • Olive oil
  • 1 flour
  • 6 eggs
  • salt
  • chili
  • Chopped parsley
  • 3 slices of bread