-
1
Preheat broiler (or BBQ).
-
2
Line large baking sheet with foil.
-
3
Remove and discard mushroom stems.
-
4
Scoop out and discard tough inside centers where mushroom stems were attached.
-
5
Brush both sides of mushrooms generously with the olive oil.
-
6
Place mushrooms, dark gill side up, on prepared baking sheet.
-
7
(or directly on the bbq grill.
-
8
).
-
9
Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper.
-
10
Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes.
-
11
Turn over; broil until tender when pierced with knife, about 7 minutes longer.
-
12
(Depending on the bbq grill, timing should be about the same as the broiler - just watch carefully.
-
13
).
-
14
Meanwhile, whisk eggs, 2 T. parmesan cheese, rosemary, salt and pepper in large bowl until blended.
-
15
Melt 5 T. butter (I used about 3) in large heavy skillet over med-low heat.
-
16
Add eggs to skillet and stir gently in a circular motion with wooden spoon, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath.
-
17
Cook until eggs are set but still soft, about 4 minutes total.
-
18
Dot with scant 1 T. butter.
-
19
Arrange portobello mushrooms, gill side up, on plates.
-
20
Divide eggs equally on top of mushrooms.
-
21
Sprinkle with remaining parmesan; serve.
