Egg White with Portobello in Rice Paper

Name: Egg White with Portobello in Rice Paper
Prep time: 15 min
Cook time: 5 min
Yield: 1
Cuisine: Italiana
Ingredients: 60 grams San Juan® egg whites; 1 portobello mushroom; 5 tomatoes, dehydrated; 2 asparagus; 5 beets, in chips; 3 leaves basil; 3 tablespoons alfalfa sprouts; 2 slices radish; 3 sheets pumpkin; 15 milliliters salsa, tomato cassé; 10 milliliters peanut oil; 1/4 rice paper; 500 milliliters vegetable oil

Huevo San Juan®

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!

Reviewed by Editorial Team of Kiwilimón

Published: 04-01-2017

Preparation

10 mins

5 mins

Low

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. Accompany with zucchini rolls, radish slices, alfalfa sprouts, basil leaves, beet chips. Finally, add cassé sauce.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Egg White with Portobello in Rice Paper

Ingredients

Preparation

Nutritional information

Presentation

Tips

Egg White with Portobello in Rice Paper

Ingredients

Preparation

Nutritional information

Presentation

Tips

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