Food & Wine

Baked breakfast mushrooms stuffed with spinach, feta and egg

Baked breakfast mushrooms stuffed with spinach, feta and egg

Prep / cook time: 25 minutes

Serve: 2 mushrooms per person



  • 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


  • 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.
This recipe has been published with permission from Australian Mushrooms.