Portobello Eggs
Ingredients
- 6 tablespoons butter, melted
- 2 cloves garlic, crushed
- 1 tablespoon Italian seasonings
- 4 large portobello caps, stems removed
- 1 teaspoon white vinegar
- 8 eggs
- 1 bag fresh spinach or approximately 8 cups (2 cups per serving)
- 1 pint heavy cream
- 1 cup grated Parmesan
- Parsley, for garnish
- Fresh fruit, for serving
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