Eggy Stuffed Mushrooms

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 2
A delicious veggie breakfast treat


  • 4 large Portobello mushrooms
  • Salt and milled pepper
  • 1 tsp chopped fresh thyme
  • 4 medium eggs
  • 100g grated cheddar cheese

To serve

  • Roasted baby tomatoes
  • Fresh rocket leaves


  1. Pre-heat the oven to 180°C.
  2. Place the mushroom onto a baking tray and using a teaspoon scoop out the inside of the mushroom leaving just the shell.
  3. Sprinkle the mushrooms with a little salt and milled pepper and add the chopped thyme.
  4. Crack an egg into each of the mushrooms and pop into the oven for about 10-12 minutes. The yolks should be soft and remove from the oven. Sprinkle over the cheddar cheese and a little more fresh thyme and pop back into the oven for 3 minutes just to melt the cheese. Serve straight away with roasted baby tomatoes and fresh rocket.

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