![Stuffed Portabella Caps](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYX3F4iu27im0xONGUW1eB6rH4I8NH7cpoUPhzJNdjxUSeNVlGbi4qjwkQsQX8M63OiNBaYTS3yauGe3DUqJCVnmLrTCaXG8xkOo5KAla2JHrE7JW8TCl2O54jWmR3TS92JNh9Eqo-l_7L/s0/Stuffed-Portabella-Caps.jpg)
Stuffed Portabella Caps
NeedTaste |This makes a hearty breakfast and or a good side for a creamy pasta dish. It could be looked at as a retake of the Egg McMuffin. Low carb and full of vegetables. The egg yolk makes a yummy sauce that brings it all together. DDP1.. The flavors in the layers of this stuffed portabella are amazing. The beefy mushroom topped with Canadian bacon makes this recipe very hearty. Stuffed with wilted spinach, savory cheese, and Italian seasoning, the combination of flavors is heavenly. Our favorite part was the egg on top. We cooked ours to have a runny yolk that made an amazing sauce once broken into. If you like your eggs a little firmer, prepare them that way. It's up to you Individually, these layers are good but together they are a yummy breakfast or brunch. This is something you'd find on the menu at a fancy brunch.
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INGREDIENTS :
2 slice(s) Canadian bacon
2 - handfuls of fresh baby spinach
1/2 teaspoon(s) garlic powder
1 teaspoon(s) olive oil
1/2 teaspoon(s) onion powder
2-3 tablespoon(s) mozzarella cheese
low-fat
shredded
2-3 tablespoon(s) Parmigiano-Reggiano
grated
1/2 teaspoon(s) Italian seasoning
2 large eggs
- salt and pepper