24 Portobello mushrooms
3 cups Canadian bacon, small dice
3 cups chopped tomato, well drained
3 cups (12 ounces) shredded gouda cheese
Chopped parsley for garnish

1. Stem portobellos, reserving stem for later use. Brush with olive oil or melted butter as needed; season with salt and pepper. Arrange on sheet pan.Bake at 500°F until mushrooms are tender,
about 8 minutes; cool.
2. Layer 2 tablespoons bacon and 2 tablespoons tomato in Portobello caps; lightly sprinkle with salt
and pepper. Top with 2 tablespoons cheese. Reserve.
3. Bake Portobello cap in a 500°F oven until cheese is melted and mushroom is heated through,
about 8 minutes. Sprinkle with parsley.

Yield: 24 servings

24 Portobello mushrooms
48 eggs
1 1/2 tablespoons dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1 1/2 cups red bell pepper, small dice
1 1/2 cups green onion, sliced thinly
Chopped parsley for garnish

1. Stem portobellos, reserving stem for later use. Brush with olive oil or melted butter as needed; season with salt and pepper. Arrange on sheet pan.Bake at 500°F until mushrooms are tender, about 8 minutes; cool.
2. Just before service, beat together eggs, thyme, salt, black pepper and cayenne; reserve.
3. Heat one Portobello cap on a grill or in hot frying pan
4. Meanwhile, in 1 teaspoon butter, sauté 1 tablespoon each green onion and bell pepper until soft, about 3 minutes. Ladle 1/2 cup egg mixture into pan; stir over medium-low heat until soft curds form, about two minutes.
5. Mound the scrambled eggs into the Portobello cap. Sprinkle with parsley.

Yield: 24 servings