Broiled portobello mushrooms with scrambled eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Portobello Mushrooms; 4-5\" Diameter |
| 2 | tablespoons | Olive Oil; Plus More If Needed |
| Salt & Freshly Ground Black Pepper; To Taste | ||
| 4 | larges | Eggs |
| 4 | Egg Whites | |
| 4 | Thin Slices Prosciutto; Coarsely Chopped | |
| 1⅓ | teaspoon | Chopped Fresh Rosemary |
| 1⅓ | tablespoon | Unsalted Butter |
| 1⅓ | tablespoon | Grated; Imported Parmesan Cheese |
| Fresh Rosemary Sprigs For Garnish; Optional | ||
Directions
Remove and discard stems from mushrooms and rinse and pat dry. Brush mushrooms with oil on all sides, and then salt and pepper generously.
Arrange mushrooms, stems sides up, on aluminum foil-lined baking sheet.
Broil 1 to 2 minutes on rack 4 to 5 inches from heat source and then turn and broil 2 to 3 minutes more, until tender when pierced with knife.
(Mushrooms can be broiled 30 to 45 minutes ahead. Leave at cool room temperature. Brush with a little additional olive oil and reheat at 350°F.
until hot, about 10 minutes.)
To scramble eggs, place eggs and whites in mixing bowl along with ½ teaspoon salt, ¼ teaspoon, pepper, prosciutto and rosemary. Mix well to blend. Heat butter over medium heat until hot. Add egg mixture and scramble until just set. Taste and season with more salt and pepper if needed.
To serve, arrange mushroom caps, stem sides up, on serving platter. Mound eggs on top of mushrooms. Sprinkle each serving with some Parmesan cheese and garnish with rosemary sprig.
NOTES : Betty Rosbottom is director of a Columbus, Ohio, cooking school and author of "First Impressions". Reprinted from Raleigh News & Observer, May 22nd, 1996.
Recipe by: Betty Rosbottom
Posted to MC-Recipe Digest by Calvin Grisafe <cgrisafe@...> on Apr 03, 1998