Hello, and greetings to the community. Happy summer and happy fungi Friday to all. Today I created (my Experiment) a new breakfast using Portobello mushrooms. It turned out very good and was a tasty, delicious, and filling breakfast. so I thought I can post it in the community as my contribution to the #fungifriday community hosted by 
These Portobello mushrooms I bought here in a local supermarket after the first time tasted in the US when we were visiting family there.
I wanted to create something new.
The ingredient I used:
2 Portobello mushrooms
1 onion
2 eggs
1 handful of beetroot leaves from the garden
1/2 green chili
1/2 tsp black pepper
1/2 tsp salt
1 spoon butter
2 tbsp grated cheese
2 tsp cooking oil
1 tbsp chopped red paprika.
Here are all ingredients
I took off the gills from the mushrooms and kept them aside.
After removing the gills and stem I brushed mushrooms with butter. And sprinkle pinches of salt and pepper.
In an iron skillet cooked the gills and stem.
and filled back mushrooms with cooked gills. kept aside.
In the same skillet poured 2 tbsp oil. Then chopped onion and paprika added 1 tsp butter stirred until soften added beetroot leaves and salt pepper. stirred it. Cooked for 2 minutes and removed from the pan.
Mixed eggs and cheese together and added a cooked mixture of vegetables.
The same skillet I used all the time I put mushrooms in the skillet and filled them with eggs cheese and vegetable mixture.
I turn on low heat to cook them.
Covered skillet and cooked mushrooms on very low heat for around 3-4 minutes.
After 4 minutes flipped them very carefully because mushroom water there was some mess but it work out fine.
Here is how they look from the top side.
Here is upside down.
The delicious, tasty breakfast we had today with a slice of spelt (Dinkle wheat) bread and avocado.
Happy fungi Friday dear friends, and thank you for stopping by.