Breakfast Portobellos With Shiitakes Recipe
Recipe Ingredients
3 tbsp olive oil
4 oz shiitake mushrooms, stems removed and caps sl
1/2 small onion, finely diced
1 cup fresh corn kernels
1/3 cup toasted pine nuts
1/2 cup fried, crumbled bacon(opt)
1 salt
8 eggs
Recipe Preparation
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
Servings: 4
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