Baked breakfast mushrooms stuffed with spinach, feta and egg

Prep / cook time: 25 minutes

Serve: 2 mushrooms per person

Ingredients:

• 4 large flat mushrooms (large Portobello mushrooms also work well)
• 1 big handful of baby spinach leaves
• 1 1/2 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

Method:

• Pre heat the oven to 180°
• 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.

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This recipe has been published with permission from Australian Mushrooms.