Mushroom Benedict

Ingredients

• 4 Portobello Mushrooms – gills removed
• 2 bags bags baby spinach
• 1 clove garlic
• 1 tablespoon olive oil
• Pinch nutmeg
• 1 teaspoon fresh lemon
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 eggs poached, 3-4 minutes

Directions

1. Preheat oven 425 degrees.
2. Remove gills from mushroom – Place on oiled baking sheet. Bake mushrooms 10-12 minutes; until tender.
3. In a small sauté pan heat oil over medium high heat. Add garlic & spinach and cook 3-5 minutes tossing until cooked and wilted.
4. When spinach is cooked, squeeze over lemon juice, zest and nutmeg.
5. Spoon spinach equally into 4 roasted Portobello mushrooms – top with poached egg and grated parmesan cheese.

Mushroom Benedict