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Broiled Portobello Topped with Creamy Scrambled Eggs
- 6 4- to 5-inch-diameter portobello mushrooms
- Olive oil
- 3 garlic cloves, minced
- 12 large eggs
- 4 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons (3/4 stick) butter
Directions:View on Bon Appetit
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