Print Options:

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

Pre heat the oven to 180 degrees C.


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


Using a small paring knife, remove the stems.


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


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


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


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


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


Serve straight away topped with parsley.

Nutrition Facts

Servings 0