We recently went out to eat with some friends and someone at the next table had ordered what looked to be some kind of eggs in a large mushroom cap. This really sent my creative cooking thoughts into overdrive and the results from my two week experiments lead to this wonderful brunch recipe. If you love mushrooms and omelette's then you will love this recipe. My recipe calls for low-fat cheese and non-fat egg substitutes, but you can always use the real things instead.

What you will need:

4 large Portobello mushroom caps

4 tbsp. shredded low-fat cheddar cheese

4 tsp. chopped green onions

4 tsp chopped red bell peppers

1 1/2 cups nonfat egg substitute

The first thing you will need to do is to preheat your grill to medium heat (300 to 350 degrees).

Next you should remove the stems (if any) from the mushroom caps and scrape the gills with a spoon. Once the gills are removed place 1 tablespoon of cheese, 1 teaspoon of green onion and 1 teaspoon of the red bell pepper into each of the mushroom caps. If you like you can season with salt and pepper to taste.

Place the mushroom caps on the grill; fill each cap with egg substitute. Cover the cap and grill for 25 minutes or until the eggs have set. It is a good idea to have everything ready by the time the caps are set so they can be served immediately.

I usually serve them with a fresh fruit salad and a toasted piece of crunchy baguette bread. These mushroom caps can also be made in the oven, just be sure to place a cookie sheet or foil under them as they can run over and spill easily.

This recipe serves four adults. The prep time is just about 10 minutes and the cooking time around 25 minutes. Hope you enjoy them!