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Breakfast Portobellos with Shiitakes Recipe

Breakfast Portobellos with Shiitakes recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Breakfast Portobellos with Shiitakes recipe  PDF


4 md to large fresh portobello
caps, 4 6 inches across cleaned 3 tb Olive oil
4 oz Shiitake mushrooms stems
removed and caps sliced 1/2 sm Onion finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c 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, 3 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 mi ture 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

Breakfast Portobellos with Shiitakes recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
894 people have voted
Last Reviewed on 2019-06-27



Thursday, Jun 27 2019 Download & Print Breakfast Portobellos with Shiitakes recipe  PDF   Breakfast recipes RSS   New

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