Stuffed Portabella Caps

Name: Stuffed Portabella Caps
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 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

By Kathy Williams
@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.

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Comments:

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Serves:

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Preheat over to 450 F. With a spoon scrape 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 and Italian seasonings together.
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.