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Makes 4 Servings
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Portabella Florentine Caps

Contributed by: News Canada

(NC) - Super for a relaxed Father's Day weekend breakfast. For variety, choose a different sauce each time you make it.

Preparation Time: 10 minutes - Cooking Time: 25 minutes


    Portabella Florentine Caps
  • 4 tsp each olive oil and balsamic vinegar 20 mL
  • 4 large fresh portabella mushroom caps 4
  • 4 poached eggs 4
  • 1 1/2 tbsp Each butter and flour 22 mL
  • 1 1/4 cups 2 % milk 300 mL
  • 1 cup shredded old Cheddar cheese 250 mL
  • 3/4 tsp each salt and pepper, divided 3 mL
  • 1/4 tsp nutmeg (optional) 1 mL
  • 8 oz fresh spinach leaves, washed* 250 g
  • 2 tbsp lemon juice 25 mL


In a small bowl mix olive oil and balsamic vinegar; brush both sides of portabellas with mixture and place in a baking pan. Bake in 350 F (180 C) oven for 15-20 minutes or until softened. Remove from oven and cover to keep warm.

Meanwhile in medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with 1/4 tsp (1 mL) each salt and pepper and nutmeg. Keep warm on low heat.

Cook spinach in covered microwave bowl, on High about 3-4 minutes; drain well. Stir in lemon juice, remaining 1/2 tsp (2 mL) Each salt and pepper.

To assemble place mushroom caps (gill side up) on warm serving plates; fill the caps with spinach; top spinach with poached egg and spoon cheese sauce over all.

*Substitute 1 cup (250 mL) packed, well drained, cooked spinach.

Sauce Variations:

  • Substitute Hollandaise sauce for cheese sauce (make an easy one from a 26g pkg mix).

  • Substitute half Gruyere and half Parmesan or substitute Monterey Jack cheese with hot peppers for Cheddar.

  • Omit cheese and add 2 tbsp (25 mL) concentrated tomato paste or Dijon or grainy mustard.

  • Omit cheese and add about 2 tsp (10 mL) curry powder.


Poach eggs while mushrooms are baking or pre cook eggs a few hrs or a day ahead and with slotted spoon remove cooked eggs to cold water; refrigerate until needed. Then remove with slotted spoon and place in hot water to reheat.

More delicious recipe ideas are available online at

Serving Size: Makes 4 Servings



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