Broiled Portobello Mushrooms with Scrambled Eggs

Title:
Broiled Portobello Mushrooms with Scrambled Eggs

Yield:
4 Servings

Categories:
Brunch,
Mushrooms,
Eggs,
Portobello




Ingredients:





     4 lg Portobello Mushrooms; 4-5"


          -Diameter


     2 tb Olive Oil; Plus More If


          -Needed


          Salt & Freshly Ground Black


          -Pepper; To Taste


     4 lg Eggs


     4    Egg Whites


     4    Thin Slices Prosciutto;


          -Coarsely Chopped


 1 1/3 ts Chopped Fresh Rosemary


 1 1/3 tb Unsalted Butter


 1 1/3 tb Grated; Imported Parmesan


          -Cheese


          Fresh Rosemary Sprigs For


          -Garnish; Optional






 Remove and discard stems from mushrooms and rinse and pat dry. Brush


 mushrooms with oil on all sides, and then salt and pepper generously.


 Arrange mushrooms, stems sides up, on aluminum foil-lined baking sheet.


 


 Broil 1 to 2 minutes on rack 4 to 5 inches from heat source and then turn


 and broil 2 to 3 minutes more, until tender when pierced with knife.


 (Mushrooms can be broiled 30 to 45 minutes ahead. Leave at cool room


 temperature. Brush with a little additional olive oil and reheat at 350?F.


 until hot, about 10 minutes.)


 


 To scramble eggs, place eggs and whites in mixing bowl along with 1/2


 teaspoon salt, 1/4 teaspoon, pepper, prosciutto and rosemary. Mix well to


 blend. Heat butter over medium heat until hot. Add egg mixture and scramble


 until just set. Taste and season with more salt and pepper if needed.


 


 To serve, arrange mushroom caps, stem sides up, on serving platter. Mound


 eggs on top of mushrooms. Sprinkle each serving with some Parmesan cheese


 and garnish with rosemary sprig.


 


 NOTES : Betty Rosbottom is director of a Columbus, Ohio, cooking school and


 author of "First Impressions".  Reprinted from Raleigh News & Observer, May


 22nd, 1996.


 Recipe by: Betty Rosbottom


 


 Posted to MC-Recipe Digest by Calvin Grisafe 
on Apr


 03, 1998