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 Cooks Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford Posted to MM-Recipes Digest V3 #224 Date: 18 Aug 96 00:31:30 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 542 (64%)|
|Amt Per Serving||% DV|
|Total Fat 60.2g||80 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 11g|
|Cholesterol 2115mg||651 %|
|Sodium 701.3mg||24 %|
|Potassium 810.9mg||21 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.3g|
|Protein 65.5g||94 %|
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Calories per serving: 843
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