Breakfast Portabellas With Shiitake
- 4 medium to large fresh
- portabella caps - (4" to 6" dia) cleaned
- 3 tablespoons olive oil
- 4 ounces fresh shiitakes stems removed, and caps sliced
- 1/2 small onion finely diced
- 1 cup fresh corn kernels
- 1/3 cup toasted pine nuts
- 1/2 cup crumbled bacon (optional)
- Salt to taste
- 8 eggs
Preheat the oven to 400 degrees.
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 saute pan over high heat. Add the shiitakes, onion, and corn, then saute 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 as 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.
This recipe yields 4 servings.
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.