Brunch Anyone?

Happy Tuesday! I hope your Monday was wonderful!

I had my family at my house for Easter and I served brunch after our church service. I made several new dishes Easter weekend and one that I tried was "Broiled Portobellos with Creamy Scrambled Eggs." I wanted to share this recipe with you because it was perfect for brunch!

I found this recipe on BonAppetit.com. It's the other recipe site I stalk besides Pinterest!

The broiled portobellos were delicious and a huge hit with my family! 

Here is a picture I took of the portobellos plated with asparagus and spaghetti squash. I wish it came out better!

Ingredients

• 6 4- to 5-inch-diameter portobello mushrooms
• Olive oil
• 3 garlic cloves, minced
• 12 large eggs
• 4 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons chopped fresh rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons (3/4 stick) butter

Preparation

• Preheat broiler. Line large baking sheet with foil. Remove and discard mushroom stems. Scoop out and discard tough inside centers where mushroom stems were attached. Brush both sides of mushrooms generously with olive oil. Place mushrooms, dark gill side up, on prepared baking sheet. 
  
  
  Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper. Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes. Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer.
  
  
  DO AHEAD 
  Can be made 2 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
• 
  
  Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath. Cook until eggs are set but still soft, about 4 minutes total. Dot with remaining 1 tablespoon butter.
• 
  
  Arrange hot portobello mushrooms, gill side up, on plates. 
  
  
  Top with eggs, dividing equally. Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.

They are very delicious! Promise!