Stuffed Portabella Caps
By
Kathy Williams
@KMW2013
22
Blue Ribbon Recipe
The flavors in the layers of this stuffed portabella are amazing. The beefy mushroom topped with Canadian bacon makes this recipe very hearty. Stuffed with wilted spinach, savory cheese, and Italian seasoning, the combination of flavors is heavenly. Our favorite part was the egg on top. We cooked ours to have a runny yolk that made an amazing sauce once broken into. If you like your eggs a little firmer, prepare them that way. It's up to you! Individually, these layers are good but together they are a yummy breakfast or brunch. This is something you'd find on the menu at a fancy brunch.
The Test Kitchen
Ingredients
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2 largeportabella mushroom caps
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2 sliceCanadian bacon
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2handfuls of fresh baby spinach
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1/2 tspgarlic powder
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1 tspolive oil
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1/2 tsponion powder
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2-3 Tbspmozzarella cheese, low-fat, shredded
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2-3 TbspParmigiano-Reggiano, grated
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1/2 tspItalian seasoning
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2 largeeggs
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·salt and pepper