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Breakfast Portobellos with Shiitakes

 

16

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free
 

Ingredients

4 medium mushrooms, portabello
*
3 tablespoons olive oil
4 ounces mushrooms, shiitake
sliced
½ small onions
finely diced
1 cup corn
cup pine nuts
toasted
½ cup bacon
crumbled
*
8 large eggs

Directions

Preheat oven to 400℉ (200℃).

Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes.

Meanwhile heat oil in a large sauté pan over high heat.

Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn tender, 3 to 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 35172% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 147mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 31g
Vitamin A 11% Vitamin C 6%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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