Portobello Mushrooms with Scrambled Eggs|
Broiled Portobello Mushrooms with Scrambled Eggs
4 lg Portobello Mushrooms; 4-5"
2 tb Olive Oil; Plus More If
Salt & Freshly Ground Black
-Pepper; To Taste
4 lg Eggs
4 Egg Whites
4 Thin Slices Prosciutto;
1 1/3 ts Chopped Fresh Rosemary
1 1/3 tb Unsalted Butter
1 1/3 tb Grated; Imported Parmesan
Fresh Rosemary Sprigs For
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
Recipe by: Betty Rosbottom
Posted to MC-Recipe Digest by Calvin Grisafe