Portabello Mushroom Benedict w/o Sauce

Serves 4

Ingredients

• 4 Portobello Mushrooms – gills removed
• 2 bags baby spinach
• 1 clove garlic
• 1 Tbsp olive oil
• Pinch nutmeg
• 1 tsp fresh lemon
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp freshly ground pepper
• 4 eggs poached, 3-4 minutes

Method

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.