Mushroom & Bell Pepper Breakfast Burritos. A mushroom or toadstool is the fleshy, spore -bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Mushrooms are a low-calorie food that packs a nutritional punch. Loaded with many health-boosting vitamins, minerals, and antioxidants, they've long been recognized as an important part of any.

Mushrooms are the highest food source of two: ergothioneine and glutathione. Porcini mushrooms are packed with these antioxidants, which may have anti-aging powers. Find mushroom recipes, videos, and ideas from Food Network. You can cook Mushroom & Bell Pepper Breakfast Burritos using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mushroom & Bell Pepper Breakfast Burritos

Prepare 2 tbs of + 1 tsp butter - divided.
You need 4 oz of crimini mushrooms - sliced.
It's 1 of red bell pepper - diced to 1/4" pieces.
It's 2 tbs of chopped green onions.
It's 6 of large eggs.
It's 2 tbs of milk.
You need 1/8 tsp of cumin.
It's 1/8 tsp of chili powder (optional).
Prepare to taste of salt and pepper.
It's 1 cup of shredded cheddar cheese.
It's 4 of burrito size flour tortillas.
Prepare of Optional Condiments.
It's of sour cream.
It's of salsa.
Prepare of sriracha.
Prepare of additional chopped green onion.

Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety. Mushrooms are edible fungus that can provide several important nutrients. The many kinds of mushroom have varying compositions and nutritional profiles.

Mushroom & Bell Pepper Breakfast Burritos step by step

Heat a mediun nonstick skillet over medium heat. Add 2 tbs butter. When melted add mushrooms and bell pepper..
Sprinkle veggies with a pinch of salt. Cook to al dente, stirring often. About 4 minutes. Drain off liquids and transfer veggies to a small bowl. Set aside..
Reduce burner heat to medium low. Leave skillet off burner to cool while prepping the eggs. We don't want to "flash cook" the eggs..
In a medium bowl combine eggs, milk, cumin, salt and pepper to taste, and chili powder if desired. Wisk until slightly frothy..
Return skillet to heat. Add 1 tsp butter. When melted add eggs to skillet. Let sit untouched to begin cooking. About 1-2 minutes..
Using a rubber spatula gently scramble eggs, but don't break them apart completely. Tip: For best results use a rubber spatula like what's used for scraping bowls. Run it around the edges, and gently through..
When eggs are almost fully cooked (fluffy but slightly wet, see picture) turn off heat..
Gently fold cooked veggies and green onions into eggs. The redouble heat of the pan will further cook the eggs as you stir..
Divide filling equally into tortillas. Top each with 1/4 cup shredded cheese and desired condiments. Fold up tortilla around filling. Enjoy!.
Note: Ever scrambled eggs and ended up with liquid/water floating around in your pan and your eggs look like pebbles? That's overcooked scrambled eggs. Avoid this every time by always turning off the heat when your eggs look like the picture in step 7. 😉.

From puffballs to truffles, mushrooms can. High in fiber and vitamins, mushrooms are also fat- and cholesterol-free. They're popular around the world due to their versatility as well as their meat-like heft and texture — and these days, we. Mushroom caps serve as a good vehicle for stuffing. Raw mushrooms can hold spreads and dips, or they can be baked with other kinds of stuffing, such as seafood or cheeses mixed with herbs, spices, and vegetables.