Thursday, April 9, 2015

Magical Mushrooms

This meal in a mushroom came together in no time.  This recipe is featured in Rachael Ray's Brunch Makeover booklet.

Portobello's Florentine

(Serves 2)

Saute spinach in garlic and olive oil.
1 teaspoon olive oil
1 clove garlic, minced
2 cups fresh spinach, destemmed
Squeeze out moisture.

Clean mushrooms and remove stems.
2 large portobello mushrooms
Saute in saucepan with canola oil.
1 teaspoon canola oil

Make sauce by heating for 30 seconds in saucepan.
1/4 cup skim milk
1 teaspoon corn starch
Mix in cheese.
3 tablespoons Parmesan cheese, shredded

Poach eggs in large saucepan with simmering water.
Add 1 tablespoon vinegar to water.

Divide spinach mixture in mushroom caps.  Top with cheese sauce.
Bake in toaster oven for 10 minutes.

Fill with poached egg.
Garnish with crushed nuts.
1 tablespoon toasted pecans


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