STUFFED PORTABELLA CAPS
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...
Provided by Kathy Williams
Categories Other Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- 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.
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