FoFa says:
"For a different breakfast treat, you should try these.
Thin bacon can be substituted for the prosciutto if you can not get the prosciutto. Get as lean bacon as you can. Turkey bacon can be used for a lower fat alternative.
I have also added some parmesan/romano cheese to the stuffing mix for an additional flavor change. But the first time try it without and make up your own mind.
"
8 Portobello caps, cleaned, stems removed, save stems
Extra virgin olive oil
1/2 cup sliced shallots
4 oz fresh shiitake, stems removed
1/2 cup toasted chopped walnuts
1/4 lb. thinly sliced prosciutto, shredded
2 1/2 cups very coarse fresh bread crumbs
1/4 cup chopped flat parsley
chicken stock
freshly ground salt & pepper to taste
8 eggs
4 T heavy cream
Preheat the oven to 400.
Place the portobello caps, gill side up, on a baking sheet and bake for 5 minutes.
In a large, non-reactive skillet, heat enough olive oil to coat the pan over high heat.
When hot, add the chopped portobello stems, shallots and shiitake and cook until the vegetables are tender.
Add the prosciutto and cook until lightly browned.
Stir in the walnuts and enough of the bread crumbs to stuff the Portobellos you have chosen.
Remove the Portobellos from the oven and pour off any juices into the stuffing mixture.
Stir in chopped parsley and enough stock to make the stuffing moist.
Divide the stuffing mixture amongst the Portobellos caps, smoothing the surface and make a well in each.
Break on egg into the well of each portobello.
Sprinkle lightly with salt and pepper and drizzle 1/2 tablespoon of the cream over each egg.
Return the Portobellos to the oven and bake until the eggs are done.
Make sure the whites are set and yolks slightly runny.
Serve immediately.