Breakfast Portabellas with
Shiitake
There are many variations on this theme, using different mushrooms in one dish. This
breakfast preparation can be embellished with melted cheese and bacon. Any large-capped
mushrooms can be used.
Ingredients:
- 4 medium to large fresh portabella caps, 4 to 6 inches, cleaned
- 3 tablespoons olive oil
- 4 ounces fresh shiitakes, stems removed and caps sliced
- ˝ small onion, finely diced
- 1 cup fresh corn kernels
- 1/3 cup toasted pine nuts
- ˝ cup crumbled bacon (optional)
- salt
- 8 eggs
Preparation:
Preheat the oven to 400° F.
Place the portabella caps, gill side up, in a large baking dish and bake for 5 minutes.
While the mushrooms are baking, heat the oil in a large sauté pan over high heat. Add the
shiitakes, onion, and corn, then sauté until the mushrooms are limp and the corn is
tender, about 3 to 4 minutes. Add the pine nuts and bacon, and stir well, Season with salt
to taste, bearing in mind that the mixture will be going on top of the portabellas. Be
sure to season it well, even make it a little salty.
Remove the mushrooms from the oven and evenly divide the shiitake mixture among the 4
caps, smoothing the surfaces. Make sure the caps lay a flat as possible in the baking dish
so that the eggs will not slide to one side while baking. Crack 2 eggs over the top of
each mushroom. Lightly salt the eggs and return the dish to the oven. Bake until the eggs
are done, then serve at once.
Variation: Add a few strips of a good melting cheese over each cap just as the eggs begin
to set, then return them to the oven until the cheese has melted.
Serves 4
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