Portobello Mushroom Benedict With Roasted Red Pepper Sauce

I made this yummy breakfast item a long time ago. I've been planning on making it again so I figured I would finally share this recipe with you. Its not only a great breakfast item but can be made into a nice dinner as well if served with some toast :) Its a very light meal with a lot of rewarding items.

Portobello Mushroom Benedict With Roasted Red Pepper Sauce

Make this "Cook Yourself Thin" recipe.

Serves 4
Calories per serving, portobello Benedict: 183
Calories per serving, roasted red pepper sauce: 70

For the portobello Benedict
4 portobello mushrooms, gills removed
1 tablespoon olive oil
1 garlic clove
2 10-ounce bags of baby spinach
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
Pinch nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons Parmesan cheese

For the roasted red pepper sauce
1 4-ounce jar roasted red peppers, drained and finely chopped
3/4 cup reduced-fat mayonnaise
1 ounce capers, drained
1 tablespoon parsley, chopped

1. For the portobello Benedict: Preheat the oven to 425 degrees. Lightly oil a baking sheet.

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 to 12 minutes or until tender. Remove from the oven and set aside.

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

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

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

Staple Food of the Week

Breakfast Sandwich of Yummyness
OK I think i want to start sharing my staples foods, food that i keep coming back to no matter what mood I'm in. This week I would like to share a sandwich I whip up anytime of the day. It's a egg, cheese and Canadian bacon grilled sandwich. Now what you need for this is

2 eggs
2 slices of Canadian bacon
1 slice of cheese ( 2% is great for this )
butter
two slices of whole wheat bread

Now this is a very healthy meal that will fill you up. The Canadian bacon has only 1 gram of fat per 4 thin slices or 2 gram per two ticker slices! While normal bacon ( depending on the brand ) will have up to 9 grams per two slices. I like to get the thin slices because it taste more like bacon and less like ham, which is what the thicker tends to taste. Plus its meat so it helps make you feel more full.

Now you want to get you grill going , spray some olive oil pan and heat up. Put your bacon on first , fry for about 3 min's and then put your eggs on. What I like to do with my eggs is make them both over easy and scrambled. Now how do you do that ? crack them on the pan over easy, and right before you flip break the yolk. Flip it and cook it through . you get the yellow all in one area and if you do it right it get a little bit ( only a little ) of run-ness in the eggs, which adds to the favor. Don't forget to salt your eggs. Now have your bread ready, buttered on one side. Put one piece of bread, butter side down. on your frying pan and flip over a eggs on it. put one piece of bacon and lay your cheese down. Add the other bacon and egg on it and place your other piece of bread on top and make it like your making a grilled cheese .

Put on a plate slice it up and I love have hot tea with this meal and fruit. Yummy tummy !