Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 mixture 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

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