Portabella Mushroom Breakfast Stacker

This makes a quick and fun to-look-at breakfast. You know day is going to start out right when your breakfast is in 3-D.

Ingredients:

2 Large Portabella Mushroom caps (stems removed)

1/2 cup diced bell pepper

1/4 cup diced onion

1/4 cup sliced button mushrooms

1 russet potato, diced

2 eggs

1/4 teaspoon grated parmesan cheese

Seasonings To Taste (usually salt, pepper, paprika)

Instructions:

Season potato to your liking (salt, pepper and ground paprika make a good combo) and place in hot, oiled skillet – baking spray works in doing this and helps coat the potatoes. Cook and stir until browned (about 10 minutes). Potatoes should be cooked until a knife can be plunged into a piece and removed with little resistance. Remove potatoes from heat and set aside.

Sauté bell pepper in lightly oiled skillet – baking spray works well on this too. Cook about 5 minutes or until just softened and add onions. Cook another 4 minutes until onions are starting to look more translucent and add mushrooms. Cook another 3 or 4 minutes until mushrooms are done. Remove and set aside.

Wisk eggs together and place in skillet. Scramble and cooked until done to your liking.

Now the stacking begins:

On a serving plate, spread potatoes to cover bottom of the plate.

Place one portabella mushroom in the center.

Place half the egg.

Place a pile of the pepper/onion/mushroom mixture on top (it’s okay if a few fall into the potatoes – it adds color).

Sprinkle half of parmesan cheese over top. This gives a boost of salty flavor and adds to the look of the dish.

Serve with salsa or salt and pepper.

Repeat for second plate.

SomeTips: A sharp knife makes the preparations of this recipe quick work.
I keep a second skillet warmed on a back burner to hold the ingredients as they finish and keeps them warm.

Good additions include a shot of Tobasco Sauce, a good salsa, or some chives.