Egg topped Stuffed Swiss Mushroom

Egg topped Stuffed Swiss Mushroom


2 people made this

This meal for 2 is a great late breakfast early lunch. We just ate it with sliced buttered white bread but it would be fabulous on top of English muffins.

Katch22 South Australia, Australia

Serves: 2 

  • 2 large swiss mushrooms
  • 2 tsp GFresh minced garlic
  • 1/4 cup grated tasty cheese
  • 1/4 cup fresh bread crumbs
  • 1 tsp McCormick Thyme leaves
  • 1 tsp GFresh Gourmet Steak seasoning
  • 1 tbs GFresh Bacon Chips
  • 30g Butter
  • 2 eggs at room temperature
  • Salt & Pepper

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 200c
  2. Place bread crumbs, cheese thyme & steak seasoning into food processor.
  3. Process till well combined stir in bacon chips
  4. Lightly grease a shallow baking dish
  5. Peal outer skin from mushroom and remove stalk
  6. Place 1 tsp garlic in centre of each mushroom
  7. Top with breadcrumb and cheese mixture dot tops with butter
  8. Place in oven and cook for 15 - 20 minutes until top is golden and sizzling.
  9. With a spoon press down on filling to form a shallow dip, crack an egg into each mushroom, season with salt & pepper cook a further 5 to 10 minutes depending on how you like your eggs.
  10. Serve and enjoy

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