Ingredients
-
4
-
1
-
2
-
8
-
4
-
4
-
4
-
4
-
-
-
-
1
-
1
-
1/4
-
Directions
Grilled Portabellas Benedict, This is a twist on eggs benedict where you substitute a portabella mushroom for the english muffin, stuff it with sun dried tomatoes, feta cheese and baby spinach This dish is cooked on the grill, easy to make and a delicious breakfast , This is a twist on eggs benedict where you substitute a portabella mushroom for the english muffin, stuff it with sun dried tomatoes, feta cheese and baby spinach This dish is cooked on the grill, easy to make and a delicious breakfast
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Steps
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1
Done
|
Whisk Together 1 Packet Knorr Hollandaise Sauce Mix With 1 Cup Milk and 1/4 Cup Margarine. Stir Frequently Until the Sauce Starts to Boil Then Reduce the Heat to Low and Let Simmer For 1 Minute Then Turn Off Heat. |
|
2
Done
|
Remove the Stems and Gills from the Portabella Mushrooms Then Brush Olive Oil on Both Sides and Season With Salt and Pepper. |
|
3
Done
|
With the Grill Set on Low Heat Place the Mushrooms on Grill Stem Side Down. While the Mushrooms Cook Saute Bacon in Skillet Until the Bacon Starts to Get Brown. |
|
4
Done
|
Add the Onion and Garlic to the Bacon. |
|
5
Done
|
Saute the Bacon and Onion Until the Onion Turns Translucent at Which Time You Add the Baby Spinach to the Pan and Flip Over the Mushrooms on the Grill. |
|
6
Done
|
Place 2 Tsp Sun Dried Tomatoes and 1 Oz Feta Cheese on Top of Each Mushroom. |
|
7
Done
|
When Spinach Mixture Is Cooked Thoroughly, Spoon Even Portions of Spinach Mixture on Top of Each Mushroom. |
|
8
Done
|
Fry Eggs Sunny Side Up and Place on Top of Each Mushroom. |
|
9
Done
|
Serve the Portabella Mushrooms Covered With the Hollandaise Sauce. |
