Ingredients
- 4 field mushrooms
- stalks removed or 4 large flat mushrooms
- 8 teaspoons balsamic vinegar
- 8 teaspoons pure maple syrup (do not use imitation maple syrup)
- 8 teaspoons olive oil
- 20 g butter
- 4 eggs
- 13 cup light cream
- 12 cup grated light cheese
- 1 pinch salt
- 1 pinch fresh ground black pepper
- 18 cup extra grated light cheese
- to serve
- 100 g baby spinach leaves
- rinsed
Instructions
- Preheat oven to 180C and line an oven tray with baking paper.
- Place mushrooms, cavity side-up, on th etray.
- Combine the balsamic vinegar, maple syrup and the oil.
- Drizzle over the mushrooms.
- Bake the mushrooms for 15 minutes, or until the mushrooms are soft.
- While the mushrooms are cooking - melt the butter in a large non-stick frypan or saucepan.
- Ina seperate bowl- whisk the eggs, cream and cheese.
- THen pour them into the pan with the melted butter.
- Stir until scrambled, but not dry.
- Spoon the scrambled eggs into the mushrooms.
- Season with salt and pepper.
- Sprinkle over some extra grated cheese as garnish and serve with fresh or wilted spinach leaves.
- Enjoy!
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