-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
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, 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>
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