• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Breakfast Portobellos with Shiitakes

  • Recipe Submitted by on

Category: Breakfast

 Ingredients List

  • 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%)

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