A delicious, nutritious & filling brunch or snack option with the goodness of mushrooms & eggs, baked to perfection with a generous helping of cheese!
Course Breakfast
Cuisine International
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
6large Portobello Mushrooms
6eggs
2tablespoonsminced chickenpre-boiled *see note for substitutes
3tablespoonschopped spinach
2tablespoonscarrots finely chopped
6clovesof garlic finely chopped
grated cheddar & mozzarella cheese - as much as you wish to add
freshly crushed peppercorns
barbeque spice mix if required or any mixed herbs - add to taste
1teaspoonof lime juice
fresh coriander or parsley - to garnish
salt to taste
Instructions
Preheat oven to 200 degrees C. Line a baking sheet/tray with baking parchment (optional) or simply grease it with butter or Pam baking spray.
Make a mixture of the boiled chicken mince, spinach, carrots, garlic, peppercorns, barbeque spice mix or mixed herbs, lime juice, salt to taste.
Remove the stems & clean the mushrooms. Finely chop the stems and add it to the mixture.
Fill each mushroom with the prepared mixture, carefully break an egg in the center, taking care to see that the yolk doesn't break. Cover generously with grated cheese and sprinkle mixed herbs or garnish with fresh coriander or parsley or olives & carrot cubes on a toothpick (as seen in the picture).
Place the mushrooms on the baking sheet and bake for about 15 minutes. You may change the oven setting to 'grill'/'broil' mode for the last 2-3 minutes just to get the mushrooms beautifully browned on top.
Notes
Instead of minced chicken you may use fried bacon bits, finely chopped sausages or crumbled paneer