Stuffed Portabella

1 lg Portabella Mushroom cap
1 poached egg
6-8 baby spinach leaves
2 tbsp hollandaise sauce ***recipe follows
2-3 sliced cherry tomatoes
grated white cheddar

Scrape gills and stem from mushroom. Brown slightly under broiler then remove from oven.

Layer spinach leaves, tomatoes, egg, hollandaise sauce, then cheese in the browned mushroom.

Put under broiler until cheese is bubbly and melted.

***Hollandaise sauce in the blender (no double boiler!)
1 egg yolk
>1/8 tsp Dijon mustard-this is a matter of taste. I use just a smidge
dash Tobasco sauce
squeeze of lemon juice
1 tbsp butter

Combine egg yolk, mustard, lemon juice, and Tobasco in blender. Cover and blend about 5-7 seconds. Note: this can be done with hand mixer also. It is just smoother from the blender.

Microwave the butter until melted and hot. Start blender on high speed and stream in the butter. It will thicken immediately.