*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Miamiherald                      Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       md           -to large fresh portobello
                         -caps, 4-6 inches across
    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)
    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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