Broiled Portobello Topped with Creamy Scrambled Eggs

1. 1

   Preheat broiler.

2. 2

   Line large baking sheet with foil.

3. 3

   Remove and discard mushroom stems.

4. 4

   Scoop out and discard tough inside centers where mushroom stems were attached.

5. 5

   Brush both sides of mushrooms generously with olive oil.

6. 6

   Place mushrooms, dark gill side up, on prepared baking sheet.

7. 7

   Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper.

8. 8

   Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes.

9. 9

   Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer.

10. 10

    (Can be made 2 hours ahead.

11. 11

    Let stand at room temperature.

12. 12

    Before continuing, rewarm in 350F oven until heated through, about 10 minutes.)

13. 13

    Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend.

14. 14

    Melt 5 tablespoons butter in heavy large skillet over medium-low heat.

15. 15

    Add eggs to skillet and stir gently in circular motion with wooden spoon or heat-resistant rubber spatula, releasing cooked eggs from bottom of skillet and allowing uncooked portion of eggs to flow underneath.

16. 16

    Cook until eggs are set but still soft, about 4 minutes total.

17. 17

    Dot with remaining 1 tablespoon butter.

18. 18

    Arrange hot portobello mushrooms, gill side up, on plates.

19. 19

    Top with eggs, dividing equally.

20. 20

    Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.

* Per serving · 4 servings · Values may vary.