-
1
Preheat broiler.
-
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 olive oil.
-
6
Place mushrooms, dark gill side up, on prepared baking sheet.
-
7
Sprinkle mushrooms with minced garlic, then sprinkle generously with salt and pepper.
-
8
Broil mushrooms about 5 inches from heat source until beginning to soften, about 5 minutes.
-
9
Turn mushrooms over; broil until tender when pierced with knife, about 7 minutes longer.
-
10
(Can be made 2 hours ahead.
-
11
Let stand at room temperature.
-
12
Before continuing, rewarm in 350F oven until heated through, about 10 minutes.)
-
13
Whisk eggs, 2 tablespoons grated Parmesan cheese, chopped rosemary, salt, and pepper in large bowl to blend.
-
14
Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
-
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
Cook until eggs are set but still soft, about 4 minutes total.
-
17
Dot with remaining 1 tablespoon butter.
-
18
Arrange hot portobello mushrooms, gill side up, on plates.
-
19
Top with eggs, dividing equally.
-
20
Sprinkle with remaining 2 tablespoons grated Parmesan cheese, dividing equally, and serve.
