Broiled Portobello Mushrooms With Scrambled Eggs
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Broiled Portobello Mushrooms With Scrambled Eggs
  Mushrooms    Eggs    Brunch  
Last updated 6/12/2012 1:10:50 AM. Recipe ID 38208. Report a problem with this recipe.
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      Title: Broiled portobello mushrooms with scrambled eggs
 Categories: Brunch, Mushrooms, Eggs, Portobello
      Yield: 4 Servings
      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;
           -Coarsely Chopped
  1 1/3 ts Chopped Fresh Rosemary
  1 1/3 tb Unsalted Butter
  1 1/3 tb Grated; Imported Parmesan
           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
  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 350F. 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 

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Recipe ID 38208 (Apr 03, 2005)

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