Stuffed Portabella Caps.

Kathy Williams


This makes a hearty breakfast and/or a good side for a creamy pasta dish. It could be looked at as a retake of the Egg Mcmuffin. Low carb and full of vegetables. The egg yolk makes a yummy sauce that brings it all together. DDP1.

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10 Min
25 Min


2 large
portabello mushroom caps
2 slice
canadian bacon
handfuls of fresh baby spinach
garlic powder
onion powder
2-3 Tbsp
mozzarella cheese, low-fat,shredded
2-3 Tbsp
parmigiano-reggiano, grated
1/2 tsp
italian seasoning
2 large
salt and pepper


1Preheat over to 450 F. With a spoon scrap out the gills of each cap. Sprinkle with salt and pepper. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.

2Remove the larger stems from the baby spinach leaves. In a non stick pan heat 1 teaspoon of olive oil and cook spinach until wilted. Sprinkle garlic and onion powder and stir. Set aside. Mix the cheeses together and mix with Italian seasonings.

3Place one piece of Canadian bacon inside each cap. Add spinach mixture and finally the cheese blend. Return to oven and cook until the cheese has melted. Meanwhile, cook egg sunny side up or poached. Place each egg on top of each cap. Season with salt and pepper.

About this Recipe

Course/Dish: Other Breakfast, Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy