Mushrooms stuffed with Spinach topped with Parmesan Breadcrumb’s and a Poached Egg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees fan

Step 2

Remove the stalks from 2 of the mushrooms so they are flat. Add the stalks to the remaining mushroom and chop finely.

Step 3

Add the butter and 1/3 tbsp of oil (stops the butter from burning) to a frying pan add the mushrooms and cook for 2 minutes stirring occasionally. Add the garlic and cook for a further 30 seconds. Tip in the spinach and mayo add the half a tsp pepper and pinch of salt. Give it a good stir. Set aside.

Step 4

Prep the whole mushrooms by rubbing them all over with another third of the oil and the rest of the seasoning

Step 5

Place them on a baking tray lined with grease proof paper or foil. Spread over the spinach mixture.

Step 6

To make the breadcrumbs add them to a bowl along with the parmesan, remaining oil and oregano. Sprinkle on top of the mushrooms.

Step 7

Put in the oven for 15 minutes

Step 8

Fill a medium saucepan half way up with water. On a medium heat simmer until you get bubbles slowly rising along the edge of the pan.

Step 9

Crack an egg into a ramekin. Add the vinegar to the pan. Stir fast with the back of spoon starting from the middle and keep going until you get to the edge to form a whirlpool. Tip in the egg turn off the heat and leave alone for 3 minutes. Spoon off the scum and using a slotted spoon take out the egg and pop on some kitchen paper. Repeat with the other egg.

Step 10

To serve – Add the cooked mushrooms to a serving dish and top with the poached egg and a crack of pepper and pinch of sea salt. Enjoy 😊