Portobello Mushroom Caps with Eggs, Cheese and Spinach

4 tbsp (60 mL) butter, divided
8 (4-inch/10 cm) portobello mushrooms, stems removed
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano leaves
1 pkg (10 oz/284 g) fresh spinach, washed, dried
1-1/2 cups (375 mL) preshredded Canadian Italian-type cheese blend*, divided
7 eggs
1/2 cup (125 mL) chopped roasted red peppers
toast points, optional

Melt 1 tbsp (15 mL) of the butter; brush over mushroom caps and place in 2 (8-inch/23-cm) square baking dishes; sprinkle with salt and pepper. Bake in 400°F (200°C) oven for 15 minutes or until tender. Transfer mushrooms to a plate and reduce oven temperature to 250°F (120°C).

Meanwhile, melt 2 tbsp (30 mL) of the butter in large frypan over medium heat. Add onion, garlic and oregano. Cook and stir until tender. Add spinach; toss until wilted. Divide spinach mixture between same dishes used to bake mushroom caps. Top with mushrooms, rounded sides down. Fill each cap with 2 tbsp (30 mL) of the Canadian Italian-type cheese blend and place in oven to keep warm.

Beat together eggs and red peppers. Melt remaining 1 tbsp (15 mL) butter in large frypan over medium heat; add egg mixture. Cook and stir until eggs are softly set. Fill mushroom caps with scrambled eggs and sprinkle with remaining Canadian Italian-type cheese blend. Return to oven for a few minutes to melt Cheese. Serve with toast points, if desired.