This recipe is perfect for a nice, healthy Autumn breakfast but it can double as a light lunch or even a side dish. In any case, it’s marvellously light and delicious. Mushrooms are in season now so it’s a nice way of taking advantage of nature’s resources. However, I warn you: once cooked, the mushrooms don’t look as pretty as pictured above. They look quite ugly, actually. But they are finger-licking good!
You will need:
A few mushrooms, peeled and stalks removed
150 to 200 g cream cheese (we love using garlic cream cheese but you can add any flavour you like)
Parmesan cheese, grated
Black pepper and olive oil.
1 egg per person (optional)
This recipe can’t be easier:
Preheat the grill to high.
Place the mushrooms on a baking tray, drizzle with olive oil and season with black pepper. We don’t add salt because the cheese is already salty and we try to avoid salt as much as we can, but if you want to add salt, this is the right time. Place under the grill and cook for a couple of minutes on each side.
Remove the tray with your mushrooms from the oven, turn them stalk-side up and place some spinachs leaves in each one. Top with a teaspoon of cream cheese each and sprinkle the Parmesan on top.
Place back under the grill until the Parmesan cheese is golden.
That’s it. The Parmesan cheese will create a lovely, crunchy crust and the cream cheese and the spinachs will add creaminess to the earthy flavour of the mushrooms. Wonderful! However, there is a way of improving this recipe: add a runny egg yolk. It’s the best sauce in the world. How to get a runny egg yolk like that? By being terrible at poaching eggs:
Place an egg in a plastic wrap and carefully place it in simmering water. Now, maybe you’ve heard about this method and you know that you are supposed to add a little bit of olive oil over the cling wrap or plastic. Well, this time don’t. Cook the egg for 3 minutes. Remove the egg with a slotted spoon. Cut the wrap just below the knot and probably the white would be all glued to the plastic. But the yolk would be just perfect! It’s quite an unorthodox method, but it works for us. Serve the yolk carefully next to your mushrooms, sprinkle more black pepper and dig in!