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Recipe Name: Breakfast Portobellos With Shiitakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 to large fresh portobello
caps 4-6 inches across
Cleaned
3 Tablespoon(s) Olive oil
4 Ounce(s) Shiitake mushrooms, stems
removed and caps sliced
1/2 Onion, Finely Diced
1 Cup(s) Fresh corn kernels
1/3 Cup(s) Toasted pine nuts
1/2 Cup(s) Fried, crumbled baconopt
Salt
8 Eggs
9/28 rmat: 8/15/96, Lisa Crawford Posted to MM-Recipes Digest V3
Directions:
Preheat oven to 400 degrees. Place portobello caps, gill sides up, in
alarge baking dish and bake 5 minutes. Meanwhile heat oil in a
largesaute pan over high heat. Add shiitakes, onion, and corn; saute
untilmushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and
baconif using and stir well. Be sure to season well. Remove mushrooms
fromoven and evenly divide shiitake mixture among 4 caps smoothing
surface. Make sure caps lay as flat as possible so that eggs do not
slide to oneside while baking. Crack 2 eggs on top of each mushroom.
Lightly salteggs 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,#224Date: 18 Aug 96 00:31:30 EDTFrom:
"Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 428
Calories From Fat: 244
Total Fat: 27.9g
Cholesterol: 372mg
Sodium: 320.2mg
Potassium: 749.1mg
Carbohydrates: 32.1g
Fiber: 4.8g
Sugar: 3g
Protein: 18g


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