Stuffed Portabella Caps Food beverage recipes for breakfast lunch dinner by NeedTaste

Stuffed Portabella Caps

NeedTaste | January 10, 2022

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.. 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.

Prep time: 00:13
Cook time: 00:38
Total time: 00:51

Yield: 7 Servings

Rated 4/5 based on 122 Reviews

INGREDIENTS :

2 large portabella mushroom caps
2 slice(s) Canadian bacon
2 - handfuls of fresh baby spinach
1/2 teaspoon(s) garlic powder
1 teaspoon(s) olive oil
1/2 teaspoon(s) onion powder
2-3 tablespoon(s) mozzarella cheese
low-fat
shredded
2-3 tablespoon(s) Parmigiano-Reggiano
grated
1/2 teaspoon(s) Italian seasoning
2 large eggs
- salt and pepper

INSTRUCTIONS :

Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper. ake caps side up in a dish sprayed with cooking spray. Bake for 20 minutes or until tender. emove the larger stems from the baby spinach leaves. n a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted. prinkle garlic and onion powder and stir. Set aside. ix the cheeses and Italian seasonings together. lace one piece of Canadian bacon inside each cap. dd spinach mixture and finally the cheese blend. eturn to oven and cook until the cheese has melted. eanwhile cook egg sunny side up or poached. lace each egg on top of each cap. Season with salt and pepper.

Stuffed Portabella Caps