Portobellos Florentine

I LOVE mushrooms (esp. portos) and spinach, so it was natch that this one caught my eye in the new RR mag. Perfect for a brunch!!
(serves 4)

8 large Portobello mushrooms, stems removed
1 T. EVOO
1&1/2 lbs. fresh baby spinach, stems remove*
1 T. fresh lemon juice
2 T. unsalted Kerrygold* butter
1/2 t. kosher* salt, divided
1 T. whole-wheat pastry flour or unbleached all-purpose flour
3/4 cup whole milk
3 oz. shredded sharp or smoked* provolone
8 med. eggs
1 T. toasted pine nuts
1/2 t. lemon zest
Freshly* ground pepper

Preheat the oven to 200. Heat a grill pan over med.-high. Brush the mushroom tops with the oil, and grill until softened and charred in spots, about 5 mins. per side; season with S&P, if desired*. Transfer to a baking sheet and keep warm in the oven. In a large pot, toss the spinach over med. heat until just wilted, 3-5 mins; drain. Stir in the lemon juice, 1 T. butter, and 1/4 t. salt; drain. In a small saucepan, melt 1 T. butter over med. Add the flour; whisk until golden, about 1 min. Whisk in the milk. Cook, whisking often, until thickened, about 3 mins. Add the cheese and 1/4 t. salt; whisk until smooth. Cover and reduce heat to low; stir occasionally. In a large skillet, bring 3" water to a boil; reduce heat to low. Swirl the water with a spoon, and crack eggs into the skillet, spacing apart. Poach until whites are just set, 3-4 mins. Place 2 mushrooms upside-down on each plate and top with the spinach mixture. Use a slotted spoon to transfer eggs to each and top with sauce. Garnish with the pine nuts, lemon zest, and freshly ground pepper.

"Be patient and persistent. Life is not so much what you accomplish as what you overcome." ~
Robin Roberts (GMA)

Have FUN today!!!!

Love,

MM