Veggie Baked Eggs with Cheese

These are very quick to put together and are delicious any time of day, but make a particularly good brunch dish, served with hot buttered toast to dip in the soft egg.

Baked eggs3

Ingredients:
Knob of butter and a little oil
1 finely chopped onion 
2-3 large Portobello mushrooms, chopped
150ml double cream
150g of a good melting cheese – grated (I used a mixture of cheddar and Monteray Jack)
6 spears of Cavolo Nero kale, tough stalks removed and roughly chopped
1 red pepper – chopped with seeds and ribs removed
4 large eggs
Parmesan
Salt and black pepper
Hot buttered toast, to serve

Baked eggs

Method:
Heat the oven to 190°C/375°F

Place the butter and oil in a pan and add the chopped onion, red pepper, mushrooms and a pinch of salt and pepper. Sauté the vegetables for around 10 minutes until softened. Add the kale and stir until wilted. Turn off the heat and stir in the double cream and cheese, the heat will melt the cheese.

Divide the mixture evenly among 4 ramekins and make an indentation in each one with the back of a teaspoon. Crack an egg into each and top with a little freshly grated parmesan.

Baked eggs4

Bake for around 10 minutes, but keep an eye on them. The white of the egg should be just set and the yolk runny.

Serve straightaway with hot buttered toast.

Baked eggs2

Stilton, Spinach & Walnut Stuffed Mushrooms

I don’t care what people think, life is definitely not too short to stuff a mushroom!

Stuffed mushrooms2

I love stuffed mushrooms and these meaty, Portobello ones have delicious Colston Bassett Stilton cheese, fresh spinach, walnuts and sage.  They make a really nice lunch that’s perfect for this time of year and make a great side dish for nice juicy steak.

I have also made smaller versions of this recipe, using chestnut mushrooms and served them warm as a canapé.

Stuffed mushrooms

Serves 2

Ingredients:
3 Portobello Mushrooms, with stems removed
1tbs olive oil
Knob of butter
Salt and pepper
1 small onion, finely chopped
Freshly chopped sage
Large bunch of fresh spinach leaves
180g Stilton cheese, broken up into large crumbles
Handful of walnuts, roughly chopped
Two slices of lightly stale white bread, just leave it out for an hour. Remove crusts and whizz up in the food processor until you have crumbs
Small bunch of flat leaf parsley, chopped
4tbs double cream

Stuffed mushroom

Method:
Pre-heat the oven to 190°C/375°F

Add the parsley to the breadcrumbs and stir to combine and set aside.

Heat the oil and butter in a non-stick pan.

Very finely chop one of the mushrooms and add to the pan, along with the chopped onion, sage and a pinch of salt and freshly ground black pepper. Cook until the onion has softened, add the spinach until wilted and then stir in the cream. Cook for a further minute, before turning off the heat. Stir in the stilton, walnuts and herby breadcrumbs.

Stuffed mushroom closeup

Using a spatula, gently press the mixture into the mushroom caps, dividing the mixture equally between the two mushrooms.

Stuffed Mushroom slice

Bake for around 30 minutes, until melted, golden and crisp. Serve as a first course with salad, or on the side of a steak.

Portobello Mushroom Pizza

This mushroom based pizza is quick and really easy to make on any day of the week. With the naturally gluten and carb free base, add your favourite toppings for an indulgent treat.

mush pizza2

Ingredients:
4 Large Portobello Mushrooms
Pizza sauce or pesto
8 cherry tomatoes – halved or you can use a larger one, sliced
Mozzarella cheese, or a mixture of cheeses that are good to melt like Monterey Jack
Dried oregano or Italian seasoning
Black pepper
Olive oil
Any extra topping of your choice – sliced olives, anchovies, ham, salami etc

Method:
Pre-heat the oven to 200°C/400°F

Remove the stalk and scrape the gills to leave a hollow in the mushroom.

Rub the outside of the mushroom cap with olive oil and spoon in enough pizza sauce or pesto to cover the inside of the mushroom.

Sprinkle a small amount of cheese over the sauce and then place 4 cherry tomato halves in each cap. At this point you can add extra toppings and then top with more cheese. Finish with a sprinkle of the dried herbs

Place on a baking sheet lined with parchment and bake for around 20 minutes or until the top is bubbling and well toasted. Serve with a fresh green salad.

mush pizza