Title: Breakfast Portobellos with Shiitakes
Categories: Miamiherald, Breakfast
Yield: 4 Servings

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
Posted to MM-Recipes Digest V3 #224

Date: 18 Aug 96 00:31:30 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>