Egg-Stuffed Mushrooms
Ingredients
- 4 larger button mushrooms or portobello mushrooms
- 4 smaller eggs
- 1 small tomato or bell pepper finely chopped
- 1 handful fresh spinach or fresh herbs
- salt and pepper to taste
- optionally: 20 to 30 g grated cheese or feta
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 350°F (180°C).
- Clean the mushrooms and carefully remove the stems to create space for the filling.
- Lightly brush the mushrooms with olive oil, then place them on a baking sheet lined with parchment paper.
- Sprinkle the finely chopped vegetables and spinach inside the mushroom caps.
- Crack one egg into each mushroom cap.
- Season with salt and pepper, then sprinkle with a little cheese if you like.
- Bake for 15 to 20 minutes, until the egg white has set but the yolk remains creamy.
