Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md -to large fresh portobello
-caps, 4-6 inches across
-cleaned
3 tb Olive oil
4 oz Shiitake mushrooms -- stems
-removed and caps sliced
1/2 sm Onion -- finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c Fried, crumbled bacon(opt)
Salt
8 Eggs
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
