RECIPES: 04/16/19


Portobello Spinach Eggs Benedict 

4 (3 ½ -4”) portobello mushroom caps, stems and gills removed

2 Tbsp. olive oil

1 ¼ tsp. salt

¼ tsp. black pepper

2 Tbsp. plain fat free Greek yogurt

4 tsp. light mayonnaise

2 tsp. snipped fresh thyme

1 tsp. Dijon mustard

1 tsp. lemon juice

¼ tsp. bottled hot pepper sauce, or more to taste

4 cloves garlic; minced

4 cups fresh baby spinach; chopped

½ tsp. salt free Cajun seasoning or paprika, plus more for garnish

1 tsp. white vinegar

4 eggs

Preheat oven to 425°. Line a 10×15” baking pan with foil. Brush mushrooms with 1 Tbsp. oil, then sprinkle inside of mushrooms with ¼ tsp. salt and the pepper. Put on prepared pan, stem sides down. Bake until tender, about 12 minutes. Meanwhile, for sauce, whisk together yogurt, mayonnaise, thyme, mustard, lemon juice and hot sauce in small bowl until smooth. Heat remaining 1 Tbsp. oil in large skillet over MEDIUM heat. Add garlic; cook 1 minute. Add spinach and Cajun seasoning; cook, stirring, until spinach is just wilted, about 1 minute. Fill a large saucepan with 2-3” water and bring to boil. Reduce heat to MEDIUM-LOW, add vinegar and keep water at gentle simmer. Stir in salt until dissolved. Crack 1 egg into small bowl, then gently slip egg into simmering water, holding bowl just about the surface. Repeat with remaining eggs. Poach until whites are firm and yolks are thickened but not hard, 3-5 minutes. Remove eggs with slotted spoon. Just before serving, microwave sauce until heated through, 30-45 seconds. Top mushrooms with spinach mixture, eggs, and sauce. Sprinkle with Cajun seasoning. Makes 4 servings.