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

Related recipes