Stuffed mushrooms and poached egg – recipe and review

Stuffed mushrooms and poached egg

On Friday I was sent a hamper from the lovely people at Barber1833, it was a wonderful hamper, packed with everything needed to make up about 3 recipes from the recipe book, I made 2 of them over the weekend, first being the Roast stuffed Portobella mushrooms, I served these with a poached egg on a bed of wilted spinach. I also made the cheese and spinach souffle which I didn’t quite get right ( first attempt at souffle’s)

So back to the mushrooms using the beautiful Barbers1833 cheese, even my son kept popping in the kitchen to pinch a little, shows how nice it is if he does that.

stuffed mushrooms

Need

  • 4 Large portobella mushrooms
  • 2 tbsp of rapeseed oil ( I used Olive Oil)
  • 1 onion finely chopped
  • 1 garlic glove finely chopped
  • 100grams of Barbers 1833 Vintage reserve Cheddar grated
  • 100grams of breadcrumbs
  • 1 tsp freshly chopped tarragon ( I used dried)
  • Salt and Pepper to taste
  • 4 large fresh eggs
  • a packet of spinach wilted ready

How

  • Pre heat oven gas mark 6
  • Remove and chop the stalks from the mushrooms
  • place the mushrooms into a baking dish and add 2cms water
  • cover with foil and bake for 10 mins
  • in a frying pan, heat the oil and add the onion and garlic
  • fry gently for 10 mins then add the chopped mushroom stalks, continue to cook for a further 5 mins
  • in a bowl add the cheese, breadcrumbs, tarragon and S&P to season
  • Mix the cooled contents of the frying pan with your dry ingredients
  • Place the mix onto the mushrooms, pressing firmly
  • drizzle with a little oil and bake until golden.
  • Poach an egg

serve on a bed of wilted spinach with the egg on top

 A lovely but different starter or even breakfast as we had.

Have a look at the YouTube channel

The YouTube channel has many videos with recipes using the beautiful cheese including the souffle, I didn’t fill my dish enough for it to rise properly but still tasted beautiful, have a look at the videos and the website for further details.

cheese and spinach souffle

Disclaimer: I was sent the hamper for the purpose of reviewing the cheese, no payment was received and all words, images and opinions are my own

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