Breakfast Portobellos With Shiitakes
| 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)
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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