Side Pannel
Breakfast Portobellos with Shiitakes
Breakfast Portobellos with Shiitakes
- Recipe Submitted by ADMIN on 09/26/2007
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
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%)
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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