Feta & scrambled egg stuffed ‘shrooms

Recipe / Wednesday, February 22nd, 2017

You know that feeling when… you’re aware it’s a few days before the food shopping is due and, rather than having planned meals ready to go in the fridge, you’re left staring at random wilting ingredients hoping your imagination will take over and create something wonderful.. yeah, welcome to my world today.

With all the bank holidays and lots of food blogger events of late, my cooking skills haven’t had much of a work out recently. Working from home I sometimes just need something quick and easy for brunch/lunch and I often find myself playing fridge roulette – e.g. grabbing a handful of ingredients and throwing them in a pan/oven, hoping for the best.

With that in mind today I dug out the remaining two large field mushrooms I had in the fridge, alongside a quarter of a pack of tangy feta cheese left over from my Greek salad lunches. I also spotted one abandoned vine tomato (that was on the squishier side of its life span) so I decided to include that in my creation too.

As well as the fridge ingredients, I was lucky enough to find the huge box of eggs that I’d hidden (forgotten about) in my kitchen cupboard. I love eggs. They’re so versatile and a little goes a long way, plus they’re insanely good for you with all that lovely protein. Combined with the feta cheese you’ve also got some seriously good fats going on in one go.

I would usually have made baked eggs within the field mushrooms, but I decided to scramble mine this time and melt the salty, crumbly cheese into the eggs to give them a creamy but well seasoned kick.

A little crack of ground black pepper and chilli flakes and you’re good to go! Hope you like the idea!


  • Two large flat/field mushrooms
  • Two large eggs
  • 30g crumbled feta cheese
  • Diced vine tomato
  • Finely sliced spring onions
  • Ground black pepper
  • Chilli flakes


Remove the stalk from both mushrooms, dice finally and set to one side. Bake mushrooms in 200 degree oven for 10 minutes.

While the mushroom is cooking pan fry your chopped stalks, tomato and spring onions before adding the eggs. Scramble to your consistency preference.

Chuck in the crumbled feta, stir for a minute then remove mushrooms from the oven and top with the egg mix.

Return to the oven for 2 minutes and serve with seasoning and chilli.

Brunch is served! Let me know what you think in the comments below! 👇🏼

Share this post