Baked breakfast mushrooms

Get ready to add more mushrooms to your diet! New research has revealed that everyday mushrooms really are a natural superfood and can be as effective as vitamin D supplements.

The Australian-led study, which is the world's first systematic review on Agaricus Bisporus mushrooms has revealed that Button, Cup, Swiss Brown, Portobello and Flat mushrooms are more than just a delicious addition to our meals.

From increasing vitamin D to supporting immune function, mushrooms are rich in bioactive compounds found not only in vegetables but also some meats, whole grains and nuts making them an extraordinary food source.

Baked breakfast mushrooms stuffed with spinach, feta and egg

Prep/cook time: 25 minutes
Serve: 2 mushrooms per person

INGREDIENTS
• 4 large flat mushrooms (large Portobello mushrooms also work well)
• 1 big handful of baby spinach leaves
• 11/2tbsp marinated creamy feta cheese
• 4 medium free-range eggs
• 2 thyme sprigs
• Cracked pepper to taste
• Sea salt to taste
• 1 tbsp parsley, roughly chopped, to serve

METHOD
1. Pre heat the oven to 1800C.
2. To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.
3. Using a small paring knife, remove the stems.
4. Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.
5. Carefully crack an egg into each mushroom on top of the spinach.

6. Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.
7. Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.
8. Bake in the oven for 18-20 minutes or until the mushrooms have softened and the eggs are still soft inside.
9. Serve straight away topped with parsley.