Melissa Hemsley's Stuffed Mushrooms With Asparagus & Tomatoes
Substantial, filling vegetarian meals can be hard to come by – but this one ticks all the boxes. Lovely as an accompaniment or as a standalone dish, its makes the most of flavourful portobello mushrooms and in-season asparagus.
2 large portobello mushrooms
2 small eggs
14 cherry tomatoes on the vine, split in half
8 asparagus spears, ends snapped off – save the ends to make soup or stock
2 tbsp of olive oil or ghee or butter
2 handfuls of baby spinach or baby spinach and wild garlic
1 tbsp of chives, to finish
1 tsp of harissa paste into the base of the mushrooms (optional)
Preheat the oven to 220°C.
Gently pull the mushroom stalks off the portobello mushrooms (keep them) and rub some olive oil and salt and pepper on the inside and outside and their stalks, as well as the cherry tomatoes. Place everything in a medium baking tray with the mushrooms open side up and roast for 18 minutes.
Remove the tray from the oven and slice the asparagus lengthways so you end up with 16 spears and place into any gaps in the tray along with the spinach. Season with a little salt and pepper and a tiny drizzle of oil.
Finally, with a little bowl nearby, crack one of your eggs and then gently tip the yolk into one of the mushrooms and gently drip in as much egg white as you can without overflowing the mushroom. Repeat with the other egg. Save any leftover egg whites for another recipe.
Then, carefully place the tray back in the oven (so you don’t tip any egg out the mushroom or break the yolk) and bake for about 3-4 minutes. Keep an eye on it after 2 minutes, or until the whites of the eggs have set and the yolks are still a little soft. Scatter over the chives to finish and serve up straight away.
Recipe courtesy of Melissa Hemsley for UK and Ireland Mushrooms Producers visit @madewithmushrooms on Instagram
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