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Mushroom and Egg bowls


  • 4 Extra large brown mushrooms (used for braaiing)
  • 4 Egg whites
  • 1 Disc Simonsburg reduced fat feta cheese, crumbed
  • 2 Tablespoon chopped sundried tomatoes
  • 2 Teaspoons fresh basil, shredded
  • 2 Teaspoons butter
  • 1 Tablespoon olive oil
  • Pinch of salt
  • Pepper to taste


The mushrooms act like an edible bun or bowl and care needs to be taken when handling them. Do not break the rims underneath the mushrooms, which hold the ingredients together.

Pre-heat oven to 180 degrees. Sautee the mushrooms, up-side down, in a saucepan with butter until tender. Gently cut the stem away and discard. In a bowl mix together the egg whites, basil, sundried tomatoes, half of feta cheese, salt and pepper.

Lay the mushrooms up side down in a baking dish lined with greaseproof paper. Gently portion the egg mixture into each mushroom. Bake until egg is set. Remove from oven, sprinkle remaining feta crumble over each mushroom and return to oven with the heat turned off. Leave standing in oven for 5mins until cheese has melted. Serve with sweet chilli sauce.

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