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

Nowadays brunch is another level, it’s become sexy and sophisticated. Most people think it originates from the US but it actually started in the Uk in the 1800’s probably because they were so hungover they didn’t manage to get to the elaborate servings of breakfast I’m sure the servants were happy 😂 These days we have so much choice, avocados, jackfruit, sweet potato hash browns and much more. Sometimes it is so nice to have an old faithful egg, toast and mushrooms. Of course I’ve got to get with the health kick and add some greens and other than kale, spinach works as it’s from the freezer. Actually I don’t mind it, I like the earthiness. This recipe is so easy and has no wastage which is great as I think mushrooms look bold if they are stuffed. Poached eggs use to scare me but I’ve got my head around them now. The saucepan always has egg scum but once you spoon it off you are left with a yummy runny egg and soft whites. This is my up to date version those 3 ingredients.

Ingredients (serves 2)

For the Stuffed Mushrooms
  • 3 portobello mushrooms
  • 1 garlic clove, peeled and finely chopped
  • 2 frozen spinach balls, thawed and chopped
  • 1 tbsp butter
  • 1 tbsp mayo, yoghurt or cream ( I only had mayo)
  • 1/2 slice of bread, blitzed into breadcrumbs
  • 2 tbsp grated Parmesan
  • 1/2 tsp dried oregano
  • 1 tbsp oil , spilt into thirds, I used rapeseed
  • 1 tsp fresh cracked pepper, split in half
  • 2 pinches of salt
For the Poached Eggs
  • 2 fresh good quality free range eggs
  • 1 tsp vinegar
  • Pinch of fresh ground pepper and sea salt


For the Mushrooms
  1. Preheat oven to 200 degrees fan
  2. Remove the stalks from 2 of the mushrooms so they are flat. Add the stalks to the remaining mushroom and chop finely.
  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.
  4. Prep the whole mushrooms by rubbing them all over with another third of the oil and the rest of the seasoning
  5. Place them on a baking tray lined with grease proof paper or foil. Spread over the spinach mixture.
  6. To make the breadcrumbs add them to a bowl along with the parmesan, remaining oil and oregano. Sprinkle on top of the mushrooms.
  7. Put in the oven for 15 minutes
For the poached eggs
  1. 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.
  2. 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.

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 😊

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