Recipe - Broiled Portobello Mushrooms With Scrambled Eggs

4 lg Portobello Mushrooms; 45"
Diameter
2 tablespoon Olive Oil; Plus More If
Needed
Salt & Freshly Ground Black
Pepper; To Taste
4 lg Eggs
4 Egg Whites
4 Thin Slices Prosciutto;
Coarsely Chopped
1 1/3 teaspoon Chopped Fresh Rosemary
1 1/3 tablespoon Unsalted Butter
1 1/3 tablespoon Grated; Imported Parmesan
Cheese
Fresh Rosemary Sprigs For
Garnish; Optional

Remove and discard stems from mushrooms and rinse and pat dry. Brush
mushrooms with oil on all sides, and then salt and pepper generously.
Arrange mushrooms, stems sides up, on aluminum foillined baking sheet.

Broil 1 to 2 minutes on rack 4 to 5 inches from heat source and then turn
and broil 2 to 3 minutes more, until tender when pierced with knife.
(Mushrooms can be broiled 30 to 45 minutes ahead. Leave at cool room
temperature. Brush with a little additional olive oil and reheat at 350°F.
until hot, about 10 minutes.)

To scramble eggs, place eggs and whites in mixing bowl along with 1/2
teaspoon salt, One fourth teaspoon, pepper, prosciutto and rosemary. Mix well to
blend. Heat butter over medium heat until hot. Add egg mixture and scramble
until just set. Taste and season with more salt and pepper if needed.

To serve, arrange mushroom caps, stem sides up, on serving platter. Mound
eggs on top of mushrooms. Sprinkle each serving with some Parmesan cheese
and garnish with rosemary sprig.

NOTES : Betty Rosbottom is director of a Columbus, Ohio, cooking school and
author of "First Impressions". Reprinted from Raleigh News & Observer, May
22nd, 1996.
Recipe by: Betty Rosbottom

Posted to MCRecipe Digest by Calvin Grisafe cgrisafe@iamerica.net on Apr
03, 1998