Grilled Portobello Benedict

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Vegetable oil cooking spray

4 portobello mushroom caps (about 4 oz each)

1 tablespoon olive oil

1/4 teaspoon salt, plus more to taste

4 slices Canadian bacon

4 large whole eggs

4 large egg whites

Freshly ground black pepper to taste

4 teaspoons prepared basil pesto

8 fresh basil leaves, cut into ribbons

4 teaspoons freshly grated Parmesan

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