Simple Way to Make Favorite Portabello Mushroom Benedict with Roasted Red Pepper Sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, portabello mushroom benedict with roasted red pepper sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Portabello Mushroom Benedict with Roasted Red Pepper Sauce is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Portabello Mushroom Benedict with Roasted Red Pepper Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook portabello mushroom benedict with roasted red pepper sauce using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Portabello Mushroom Benedict with Roasted Red Pepper Sauce:

1. Prepare 4 portobella mushrooms, gills removed
2. Prepare 1 tsp olive oil
3. Get 1 tsp lemon zest
4. Get 1 garlic clove
5. Make ready 1 tsp fresh lemon juice
6. Get 10 oz bag of baby spinach 2 bags
7. Make ready 1 pinch nutmeg
8. Take 1/2 tsp salt
9. Take 1/4 tsp fresh ground pepper
10. Make ready 4 tbsp parmesan cheese
11. Make ready 4 oz jar roasted red peppers, drained and finely chopped
12. Get 3/4 cup reduced fat mayonnaise
13. Get 1 oz capers, drained
14. Take 1 tbsp parsley, chopped

Steps to make Portabello Mushroom Benedict with Roasted Red Pepper Sauce:

1. preheat oven for 425, lightly oil baking sheet
2. remove gills from each mushroom, place caps on oiled baking sheet
3. bake mushrooms for 10 to 12 min or until tender, remove from oven and set aside
4. in small saute pan over meduim heat, add olive oil, garlic, and spinach
5. cook for 3 to 5 min, tossing occasionally until wilted
6. add lemon juice, lemon zest and nutmeg
7. in a blender or food processor combine the sauce ingredients (last 4 ingredients) pulse until creamy
8. using spoon distribute spinach onto mushroom caps, top with poached egg and red pepper sauce and some grated parmesan cheese

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