INGREDIENTS
1 tbsp
olive or vegetable oil
4
Portobello mushroom caps
4
eggs
1/2 cup
chorizo, browned and drained
1/3 cup
diced roasted red pepper
1/4 cup
green onion slices
1 tsp
dried parsley
1 teaspoon dried, crush thyme
2 tbsp
shredded parmesan cheese
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
ground red pepper