02-09-10
Grilled Portobello Benedict
Makes 4 Servings
Ingredients:
Vegetable oil cooking spray
4 portobello mushroom caps (about 4 oz each)
1 tablespoon olive oil
1/4 teaspoon salt, plus more to taste
4 slices Canadian bacon
4 large whole eggs
4 large egg whites
Freshly ground black pepper to taste
4 teaspoons prepared basil pesto
8 fresh basil leaves, cut into ribbons
4 teaspoons freshly grated Parmesan
Directions:
Coat a grill or grill pan with cooking spray. With a spoon, gently scrape out the dark inside of each mushroom cap, being careful not to break cap. Brush both sides of caps with oil and sprinkle with 1/4 tsp salt. Grill mushrooms over medium-high heat until juices begin to release, about 7 minutes per side. Transfer each mushroom to a plate, top side down. On same grill or grill pan, cook bacon over medium-high heat until warm, about 30 seconds per side. Place 1 slice bacon onto each mushroom cap. Whisk eggs, egg whites and 2 tbsp water until well combined in a bowl. Coat a medium nonstick skillet with cooking spray and heat over medium-low heat. Add eggs and scramble until cooked through, about 3 minutes. Season with salt and pepper. Divide eggs among mushroom caps. Drizzle 1 tsp pesto over each; top with basil and 1 tsp Parmesan.
NUTRITION INFORMATION: Per serving: 240 calories; 14 g fat; 2 g fiber; 5 g carbohydrates