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Roasted Mushroom and Eggs Benedict: The Skinny Benny


For the sauce:

1/4 cup low-fat Greek yogurt 

3 Tbsp. light mayonnaise

1 Tbsp. Dijon mustard

1 Tbsp. unsalted butter, melted

1 tsp. hot sauce (like Tabasco or Frank’s)

Pepper to taste

Paprika or sliced scallions to garnish

Combine all ingredients in a microwave-safe bowl and store covered in refrigerator.

For the base:

6 small portobello mushroom caps, cleaned 

3 cups spinach

2 Tbsp. olive oil

1 garlic clove, minced

6 medium eggs


Preheat oven to 425°F. Coat cleaned mushroom caps with 1 Tbsp. of olive oil and place in a roasting pan just large enough to accommodate all six.  Roast mushrooms uncovered for approximately 10-15 minutes, until they become fragrant and tender. Meanwhile, sauté spinach and garlic in the other tablespoon of olive oil. Remove mushrooms from oven and top each with an equal amount of sautéed spinach. Top each mushroom cap with a raw egg, careful not to break it. Cover baking dish with foil and bake for approximately 3-5 minutes, until eggs are cooked to your preference.  Microwave sauce on low heat, stirring intermittently, until warmed all the way through. Remove mushroom caps to a warm serving dish and top each with equal amounts of sauce. Top with paprika and/or scallions. Serve hot.

Nutritional Information

Per serving: 179 calories, 13.4g total fat, 9.2g protein, 6g carbohydrate, 1.4g dietary fiber, 172mg cholesterol, 198 mg sodium, 9.2g potassium, 60.9mg calcium

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