Stuffed Portabella Caps

1
Kathy Williams

By
@KMW2013

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

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  • 2 large
    portabella mushroom caps
  • 2 slice
    Canadian bacon
  • 2
    handfuls of fresh baby spinach
  • 1/2 tsp
    garlic powder
  • 1 tsp
    olive oil
  • 1/2 tsp
    onion powder
  • 2-3 Tbsp
    mozzarella cheese, low-fat, shredded
  • 2-3 Tbsp
    Parmigiano-Reggiano, grated
  • 1/2 tsp
    Italian seasoning
  • 2 large
    eggs
  • ·
    salt and pepper

How to Make Stuffed Portabella Caps

Step-by-Step

  1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
  2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
  3. Remove the larger stems from the baby spinach leaves.
  4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
  5. Sprinkle garlic and onion powder and stir. Set aside.
  6. Mix the cheeses and Italian seasonings together.
  7. Place one piece of Canadian bacon inside each cap.
  8. Add spinach mixture and finally the cheese blend.
  9. Return to oven and cook until the cheese has melted.
  10. Meanwhile, cook egg sunny side up or poached.
  11. Place each egg on top of each cap. Season with salt and pepper.

Printable Recipe Card

About Stuffed Portabella Caps

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




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