Portobello Mushroom Benedict w/ Roasted Red Pepper Sauce

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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

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.

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!