Breakfast portobellos with shiitakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | -to large fresh portobello caps, 4-6 inches across; cleaned |
| 3 | tablespoons | Olive oil |
| 4 | ounces | Shiitake mushrooms; stems removed and caps sliced |
| ½ | small | Onion; finely diced |
| 1 | cup | Fresh corn kernels |
| ⅓ | cup | Toasted pine nuts |
| ½ | cup | Fried, crumbled bacon(opt) |
| Salt | ||
| 8 | Eggs | |
Directions
Preheat oven to 400 degrees. Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes. Meanwhile heat oil in a large saute pan over high heat. Add shiitakes, onion, and corn; saute until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and bacon if using and stir well. Be sure to season well. Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface. Make sure caps lay as flat as possible so that eggs do not slide to one side while baking. Crack 2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven. Bake until eggs are done to your liking, then serve at once.
Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat (55%)
Source: A Cook's Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford