Filed Under: brunch, simmer, Under 20 Mins, vegetable, Vegetables

Portabella Florentine Caps

Super for a relaxed Father's Day weekend breakfast. For variety, choose a different sauce each time you make it.

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April 8th, 2012

Recipe courtesy of www.newscanada.com.

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Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 4 teaspoons each olive oil and balsamic vinegar
  • 4 large fresh portabella mushroom caps
  • 4 poached eggs
  • 1 1/2 tablespoons each butter and flour
  • 1 1/4 Cups 2 % milk
  • 1 Cup shredded old cheddar cheese
  • 3/4 teaspoons each salt and pepper, divided
  • 1/4 teaspoons nutmeg (optional)
  • 8 ounces fresh spinach leaves, washed*
  • 2 tablespoons lemon juice
    • Directions
  • 1.

    In a small bowl mix olive oil and balsamic vinegar; brush both sides of portabellas with mixture and place in a baking pan. Bake in 350ºF (180ºC) oven for 15-20 minutes or until softened. Remove from oven and cover to keep warm.

  • 2.

    Meanwhile in medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with 1/4 tsp each salt and pepper and nutmeg. Keep warm on low heat.

  • 3.

    Cook spinach in covered microwave bowl, on High about 3-4 minutes; drain well. Stir in lemon juice, remaining 1/2 tsp each salt and pepper.

  • 4.

    To assemble place mushroom caps (gill side up) on warm serving plates; fill the caps with spinach; top spinach with poached egg and spoon cheese sauce over all.

    • Portabella Florentine Caps
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