Stuffed Portabella Caps.
2 largeportabello mushroom caps
2 slicecanadian bacon
2handfuls of fresh baby spinach
2-3 Tbspmozzarella cheese, low-fat,shredded
2-3 Tbspparmigiano-reggiano, grated
1/2 tspitalian seasoning
·salt and pepper
How to Make Stuffed Portabella Caps.
- Preheat 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.
- Remove 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.
- Place 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.