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Baked breakfast mushrooms stuffed with spinach, feta and egg

Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Baked breakfast mushrooms stuffed with spinach, feta and egg

 4 large flat mushrooms (large Portobello mushrooms also work well)
 1 big handful of baby spinach leaves
 1 ½ tbsp marinated creamy feta cheese
 4 medium free-range eggs
 2 thyme sprigs
 Cracked pepper to taste
 Sea salt to taste
 1 tbsp parsley, roughly chopped, to serve
1

Pre heat the oven to 180 degrees C.

2

To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.

3

Using a small paring knife, remove the stems.

4

Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.

5

Carefully crack an egg into each mushroom on top of the spinach.

6

Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.

7

Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.

8

Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.

9

Serve straight away topped with parsley.

Nutrition Facts

Servings 0