Recipe - Breakfast Portobellos With Shiitakes

4 md to large fresh portobello
caps, 46 inches across;
cleaned
3 tablespoon Olive oil
4 ounce Shiitake mushrooms; stems
removed and caps cut or sliced up
One half small Onion; finely minced
1 cup Fresh corn kernels
1/3 cup Toasted pine nuts
One half cup Fried, crumbled bacon(opt)
Salt
8 Eggs

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, 34 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 MMRecipes Digest V3 #224

Date: 18 Aug 96 00:31:30 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM