Breakfast Portobellos with Shiitakes
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
mushrooms, portabello
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 4 | ounces |
mushrooms, shiitake
sliced |
|
| ½ | small |
onions
finely diced |
|
| 1 | cup |
corn
|
|
| ⅓ | cup |
pine nuts
toasted |
|
| ½ | cup |
bacon
crumbled |
*
|
| 8 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
mushrooms, portabello
|
*
|
| 45 | ml |
olive oil
|
|
| 115.6 | ml/g |
mushrooms, shiitake
sliced |
|
| 0.5 | small |
onions
finely diced |
|
| 237 | ml |
corn
|
|
| 79 | ml |
pine nuts
toasted |
|
| 118 | ml |
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.
