Portobello Spinach Eggs Benedict

Ingredients

• 4 portobello mushroom caps (3 1/2- to 4-inch), stems and gills removed
• 2 tablespoons olive oil, divided
• 1 1/4 teaspoons salt , divided
• 1/4 teaspoon ground black pepper
• 2 tablespoons plain fat-free Greek yogurt
• 4 teaspoons light mayonnaise
• 2 teaspoons snipped fresh thyme
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon bottled hot pepper sauce, or more to taste
• 4 cloves garlic, minced
• 4 cups fresh baby spinach, chopped
• 1/2 teaspoon salt-free Cajun seasoning
• 1 teaspoon white vinegar
• 4 eggs

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