Broiled Portobello Mushrooms with Scrambled Eggs
| Yield: | 6 Servings |
| Categories: | Mushrooms, Brunch |
| 6 | lg | Portobello mushrooms, 4-5" |
| Diameter -- 4 oz each | ||
| 3 | tb | Olive oil, plus more if |
| Needed | ||
| Salt, freshly ground black | ||
| Pepper | ||
| 6 | lg | Eggs plus 6 egg whites |
| 5 | To 6 thin | |
| 2 | ts | Chopped fresh rosemary -- or |
| Scant 1 tsp dried | ||
| 2 | tb | Unsalted butter |
| 2 | tb | Grated, imported Parmesan |
| Cheese | ||
| Fresh rosemary sprigs for | ||
| Garnish -- optional | ||
| sl | Prosciutoo (about 2 1/2 oz) | |
| Coarsely chopped |
Advertisement