Name: Broiled Portobello Topped with Creamy Scrambled Eggs
Yield: Makes 6 Servings
Ingredients: 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

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