Breakfast Portobello Mushrooms with Shiitakes

  • 4 medium to large fresh portabello caps
  • 3 Tbs. olive oil
  • 4 ounces shiitake mushrooms, stems removed and caps sliced
  • 1/2 small onion, finely diced
  • 1 cup corn kernels
  • 1/3 cup toasted pine nuts
  • 1/2 cup fried, crumbled bacon
  • salt
  • 8 eggs

Preheat oven to 400 F.  Place the portobello caps, gill side up, in a large baking dish and bake 5 minutes.  Meanwhile, heat oil in a large sauté pan over high heat.  Add shiitakes, onion, and corn; sauté until mushrooms are limp and corn is tender, 3-4 minutes.  Add pine nuts and bacon and stir well.  Season to taste.  Be sure to season well, making it a little salty.

Remove mushrooms from oven and evenly divide shiitake mixture among the four caps, smoothing surface.  Make sure caps lay as flat as possible.  Crack 2 eggs on top of each mushroom.  Return dish to oven and bake until eggs are done to your liking.

4 Servings.

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