Grilled Portobello Benedict

By Totlxtc

Ingredients

• * Vegetable oil cooking spray
• 4 * 4 portobello mushroom caps (about 4 oz each)
• 1 * 1 tablespoon olive oil
• 1/4 * 1/4 teaspoon salt, plus more to taste
• 4 * 4 slices Canadian bacon
• 4 * 4 large whole eggs
• 4 * 4 large egg whites
• * Freshly ground black pepper to taste
• 4 * 4 teaspoons prepared basil pesto
• 8 * 8 fresh basil leaves, cut into ribbons
• 4 * 4 teaspoons freshly grated Parmesan

Details

Servings 4

Preparation

Step 1

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.

The skinny

240 calories per serving, 14 g fat (3.5 g saturated), 7 g carbs, 2 g fiber, 20 g protein