Why not make your brunch all about mushrooms? 🍄 Check out our delicious sweet and salty mushroom recipe series for a unique brunch!
Recipe n°5: Stuffed portobello mushrooms, egg, feta cheese and spinach
➡️ perfect for a sunday brunch! ❤️
Full recipe 👇
Preparation time : 30min
For 4 servings 👉
4 large button or portobello mushrooms (10 cm in diameter) 1 handful of spinach shoots
4 tbsp diced feta cheese with oil and herbs
4 eggs
Fresh thyme
2 sprigs parsley Salt & Pepper
Recipe steps 👉
1. Preheat the oven to 180°C.
2. Brush the mushrooms clean. Remove the stems and empty them slightly if necessary.
3. Place them, domed side down, in an ovenproof dish.
4. Divide the spinach shoots between the mushrooms, add the diced feta and 1 egg per mushroom. Add a drizzle of feta oil and thyme.
5. Place in the oven for around twenty minutes: the white should be set but the yolk still tender.
6. Season with salt and pepper and serve with a sprinkling of freshly chopped parsley.
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