Eggy Stuffed Mushrooms with Cheese

Serves: 2

You will need

4 large breakfast mushrooms
Salt and freshly milled pepper
1 teaspoon chopped fresh thyme
4 medium eggs
100g grated Cheddar cheese


1. Pre-heat the oven to 180ºC/Gas Mark 4. Place the mushrooms onto a baking tray and, using a teaspoon, scoop out the inside of the mushroom, leaving just the shell.

2. Sprinkle the mushrooms with a little salt and milled pepper and add the chopped thyme.

3. Crack an egg into each of the mushrooms and pop into the oven for about 10-12 minutes. The yolks should be soft when removed from the oven. Sprinkle over the Cheddar cheese and a little more fresh thyme and pop back into the oven for 3 minutes just to melt the cheese. Serve straight away with roasted baby tomatoes and fresh rocket.

Recipe courtesy of 

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