Baked Mushrooms

6-8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE - full recipe title is Baked Mushrooms, Tomatoes and Egg With Fetta."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (428.3 g)
  • Calories 522.2
  • Total Fat - 35.6 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 1205.3 mg
  • Sodium - 472.6 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.5 g
  • Protein - 42.1 g
  • Calcium - 199.3 mg
  • Iron - 6.2 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.2 mg

Step 1

Toss mushrooms and tomatoes in oil in a large bowl and transfer to a 20cm x 30cm shallow ovenproof dish (12-cup capacity) and season with salt and pepper.

Step 2

Cook in a hot oven (200C) for about 15 minutes, or until soft and remove from oven and sprinkle over spinach and fetta.

Step 3

Crack an egg into a small bowl and pour into dish over fetta and repeat with remaining eggs and return to hot oven and cook for about 10 minutes, or until egg whites are set and yolks are still soft.

Step 4

Remove and let stand for 5 minutes and then season with salt and pepper and serve hot with toasted Turkish bread.

Tips & Variations


No special items needed.

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