Recipe of the Month
Standing Walrus

Left Over Conch Stuffed
Portobello Mushrooms with Eggs

I had made these the day before, and the mushrooms were so big, that we only ate 2 of the 4 I had made. Since I wanted to do something different with the leftovers, I thought that this would work well. It did,so well, in fact, I would make this as a special occasion breakfast in the future, I would just use a slightly smaller portobello mushroom., and maybe drizzle some of the Orange sauce on top from the original recipe.

  • 1 Leftover Conch Stuffed Portobellos
  • 2 1/2 Strips Thick-sliced Bacon
  • 2 Large Eggs

1. Pre=heat the oven to 350 degrees.

2. Place the portobello on a parchment lined sheet pan, and place on a middle rack in the oven. Cook for 45 minutes.

3. When the mushroom is near to done. Chop the 1/2 strip of bacon into small pieces, then fry all over medium heat until they're done. You want the strips to be have crispy edges, and the little pieces to be crispy.

4. I then cooked the eggs over medium heat, in a 5" ring until they were done. Placed them on top of the mushroom, and garnished with the bacon.

Left Over Conch Stuffed Portobleeo Mushrooms Picture

Left Over Conch Stuffed
Portobello Mushrooms with Eggs

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