Breakfast Portobellos With Shiitakes

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CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Breakfast, Miamiherald	4	Servings

INGREDIENTS

4		to large fresh portobello
		caps 4-6 inches across
		cleaned
3	T	Olive oil
4	oz	Shiitake mushrooms, stems
		removed and caps sliced
1/2		Onion, finely diced
1	c	Fresh corn kernels
1/3	c	Toasted pine nuts
1/2	c	Fried, crumbled baconopt
		Salt
8		Eggs
9/28		format: 8/15/96, Lisa Crawford Posted to MM-Recipes Digest V3

INSTRUCTIONS

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,  #224  Date: 18 Aug 96
00:31:30 EDT  From: "Lisabeth Crawford (Pooh)"
<104105.1416@CompuServe.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 428 Calories From Fat: 244 Total Fat: 27.9g Cholesterol: 372mg Sodium: 320.2mg Potassium: 749.1mg Carbohydrates: 32.1g Fiber: 4.8g Sugar: 3g Protein: 18g