Braai recipe for Portobello Mushroom Egg Cups – top with bacon for a salty twist
4 large Portobello (big brown) mushrooms, cleaned and stalks removed(see optional extras below)
extra virgin olive oil
salt and pepper
Wilted garlic spinach–chop the mushroom stalks removed from the Portobello (big brown) mushroomsabove and sauté in olive oil and butter until browned. Add a clove of crushed garlic, cook for 30 seconds,then add a washed 200g bag of baby spinach leaves. Cook, stirring often, until wilted.
Salad of diced tomato, cucumber, peppers and coriander in a vinaigrette made from 1 tbsp fresh lime juice and 3 tbsp extra virgin olive oil, seasoned to taste.
Rub the Portobellos with olive oil and season well with salt and pepper. Place on a medium-hotbraai, gill-side down, and cook for 5-7 minutes.
Flip the mushrooms and then carefully break an egg into each. Allow to cook for another 5-7 minutes, until mushrooms have grill marks and eggs are cooked to your liking.
Serve topped with grilled bacon, wilted garlic spinach or salad, if you like.
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Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.