Ingredients
Directions
Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.
Heat oven or toaster oven to 180C.
Brush the outside of the mushrooms with olive oil and season with salt and pepper.
Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).
Crack an egg over the top of the spinach and sprinkle with salt and pepper.
Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.
Top with chives and a sprinkle of pepper.
A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.
2 servings
- Amount per serving
- Calories133
- % Daily Value *
- Total Fat 8.1g11%
- Saturated Fat 1.9g10%
- Cholesterol 164mg55%
- Sodium 515mg23%
- Total Carbohydrate 6.6g3%
- Dietary Fiber 2.5g9%
- Total Sugars 0.4g
- Protein 8.7g
- Calcium 4mg1%
- Iron 12mg67%
- Potassium 411mg9%
- Vitamin D 77mcg385%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.
Heat oven or toaster oven to 180C.
Brush the outside of the mushrooms with olive oil and season with salt and pepper.
Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).
Crack an egg over the top of the spinach and sprinkle with salt and pepper.
Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.
Top with chives and a sprinkle of pepper.
A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.
done