I love mushrooms. All kinds. All of them. EAT ALL THE MUSHROOMS.
Anyway, I had two large portobello caps that I wanted to use, so I decided to make a simple stir-fry. As per my usual method, I started with one ingredient and kept adding, using up vegetables that needed to be used, and then adding some more protein. Took about 15 minutes from start to finish, and was fabulous, just had the leftovers for a late breakfast 🙂
Shrimp, Basil & Portobello Stir-fry
- 2 portobello caps, chopped in chunks
- 1 tomato chopped
- 5 large fresh basil leaves
- 1 1/2 cups shrimp
- 3 eggs
- Grassfed garlic herb butter
Start by melting the butter in a saute pan, and then add the 2 portobello caps. Continue sauteeing until mushrooms just start to soften and add the shrimp, tomato, fresh basil (cut up over the pan with shears) and generously grind sea salt/pepper over top. Continue sauteeing on medium until the added ingredients are warm. Crack the 3 eggs over top and place a lid over the pan. Let the eggs cook to your liking (mine were over medium).