Portobello Mushroom Benedict with Roasted Red Pepper Sauce

4 Portobello Mushrooms, gills removed

1 T. EVOO

1 clove Garlic

2 10oz. bags Baby Spinach

1 tsp. fresh Lemon Juice

Pinch Nutmeg

½ tsp. Salt

¼ tsp. Pepper

4 T. Parmesan Cheese

 

4-ounce jar roasted red peppers, drained and finely chopped

¾ C. reduced fat mayonnaise

1 oz. capers, drained

1 T. parsley, chopped

 

4 Poached Eggs

 

Preheat the oven to 425 degrees. Lightly oil a baking sheet. Using a 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. In a small sauté 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. In a blender or small food processor combine the sauce ingredients and pulse until creamy. 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. 183 calories + 70 calories for sauce per serving