Delicious portobellos stuffed with egg whites and vegetables. The portobello with egg white recipe is perfect for a romantic dinner, where you seek easy-to-cook dishes that look very elegant. It is simply delicious!
Remove the stem from the portobello and brush both sides with peanut oil and season with salt and pepper. Set aside.
In a hot skillet, sauté the mushrooms with a little oil, season with salt and pepper, and set aside.
Fry the rice paper in enough hot oil, remove, and drain.
Break the egg white from San Juan® and pour it over the portobello, facing up, along with the tomatoes; cook for 90 seconds in the microwave in batches of 20 seconds.
Serve the portobello on the fried rice paper and garnish with asparagus and ginger.