Food & Wine

Baked breakfast flat mushrooms stuffed with spinach, feta and a gooey egg.



  • 4 large flat mushrooms (this recipes also works well with large Portobello mushrooms)
  • 1 handful of baby spinach leaves
  • 1 1/2 tbsp marinated creamy feta cheese
  • X4 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 180C.
  • To clean the mushrooms use paper towel and brush the outsides to remove any dirt. It is best not to wash them.
  • Using a small pairing knife remove the storks.
  • Fill the base of the mushrooms with the baby spinach leaves, if the leaves are large rip them up.
  • Carefully crack each egg into each mushroom on top of the spinach.
  • Add over the top a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil.
  • Sprinkle over the top a pinch of salt and pepper and a few leaves of the fresh thyme.
  • Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.
  • Serve straight away from the oven with the roughly chopped parsley over the top.



Prep / cook time: 25 minutes

Serve: 2 mushrooms per person

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