Portobello Mushroom Benedict w/ Roasted Red Pepper Sauce

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By Sylvia Rachel

Portobello Mushroom Benedict w/ Roasted Red Pepper Sauce

Name: Portobello Mushroom Benedict w/ Roasted Red Pepper Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 portobello mushrooms, gills removed; 1 tbsp olive oil; 4 eggs, poached to your preferred style.; 1 garlic clove, minced; 2 10-ounce bags of baby spinach; 1 tsp fresh lemon juice; 1 tsp lemon zest; pinch of nutmeg; 1/2 tsp salt; 1/4 tsp freshly ground pepper; 4 tbsp of parmesan cheese; 1/2 of a 4-ounce jar of roasted red peppers, drained and finely chopped; 1/4 cup reduced-fat mayonnaise; 2 tbsp reduced-fat mayonnaise; 1/2 ounce of capers, drained; 1 tbsp of parsely, chopped

5 steps

Prep:5minCook:35min

From the (now vintage) "Cook Yourself Thin" Cookbook.

Updated at: Thu, 17 Aug 2023 08:49:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories246.4 kcal (12%)

Total Fat18.8 g (27%)

Carbs8.9 g (3%)

Sugars2.3 g (3%)

Protein13.1 g (26%)

Sodium781.8 mg (39%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Portobello Benedict

4portobello mushrooms

gills removed

1 Tbspolive oil

4eggs

poached to your preferred style

1garlic clove

minced

2 x 10 ouncebaby spinach

bags

1 tspfresh lemon juice

1 tsplemon zest

ground nutmeg

½ tspsalt

¼ tspfreshly ground pepper

4 Tbspparmesan cheese

For the Roasted Red Pepper Sauce (Adjusted to Serve 4)

0.5 x 4 ounceroasted red peppers

jar, drained and finely chopped

¼ cupreduced-fat mayonnaise

2 Tbspreduced-fat mayonnaise

0.5 ouncecapers

drained

1 Tbspparsely

chopped

Instructions

Step 1

1. For the portobello benedict, preheat the oven to 425 degrees Farenheit. Lightly oil a baking sheet.

Baking sheet

OvenPreheat

Step 2

2. Using an ordinary spoon, remove the gills from each mushroom cap and place the caps on the oiled baking sheet. Bake the mushrooms for 10-12 minutes or until tender. Remove from the oven and set aside.

OvenHeat

Spoon

Step 3

3. In a small saute pan, over medium heat, add the olive oil, garlic, and spinach. Cook for 3-5 minutes, tossing occasionally until wilted. Add the lemon juice and zest as well as the nutmeg.

CooktopHeat

Saute Pan

Step 4

4. In a blender or small food processor combine the sauce ingredients and pulse until creamy.

Step 5

5. Using a spoon, evenly distribute the spinach onto the 4 portobello caps. Top each one with a poached egg, some roaster red pepper sauce, and some grated parmesan cheese. Serve!