Grilled Portobello Benedict...

Cooking Spray

4 portobello mushroom caps (about 4 oz each)

1 tbsp olive oil

1/4 tsp salt (or to taste)

4 slices Canadian bacon

4 large whole eggs

4 large egg whites

Freshly ground pepper

4 tsp basil pesto

8 fresh bail leaves, cut into ribbons

4 tsp freshly grated Parmesan cheese

Coat a grill or grill pan with cooking spray.  With a spoon, gently scrape out the dark gills inside the mushroom cap, being very careful not to break the cap.  Brush both sides of caps with oil and sprinkle with salt.  Grill mushrooms over medium-high heat until juice begins to release, about 7 minutes per side.  Transfer each mushroom to a plate. top side down.  On the same grill or grill pan, cook the Canadian bacon over medium-high heat until warm, about 30 seconds per side.  Place 1 slice of 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.

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

I made this dish for our Christmas breakfast! It was quite tasty, and of course I made a few changes to the recipe!  I used my olive oil spray and I added some rosemary and thyme to the mushrooms and some smoked paprika to the eggs!  OH!  and of course our pesto was made from our balcony herb garden, that I froze in ice cube trays to have on hand in the winter months!