6 tablespoons butter, melted
2 cloves garlic, crushed
1 tablespoon Italian seasonings
4 large portobello caps, stems removed
1 teaspoon white vinegar
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
The caps can be made ahead of time and warmed. The spinach can also be made ahead of time and warmed. If you don't like poached eggs, any style egg works.
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