Apparently my creative juices ran dry when I tried to come up with a good name for this dish. Sorry. At least the one I finally settled on describes what it is you’re going to eat. If anyone has a better idea, please leave it in the comments…
Anyway, back to the food. This was one of those dinners that came about because there were items in the fridge that needed to be eaten NOW, and so I had to come up with some reasonable way of combining them. Fortunately for everyone concerned, mushrooms and spinach are a delicious partnership. I added the eggs to provide some protein and turn this from a tasty side-dish into a right-in-the-limelight main.
Fortunately, this was also fairly quick to make, as Kipper and I got stuck in traffic on our way home from the park, and with a mere 30 minutes till dinner time, I had to get cracking (quite literally, with those eggs!). This did take slightly longer, in the end, largely because coming in late in a bit of a fluster meant that I wasn’t very organised in the kitchen. I bet you could do it in half an hour if you were calm and unflappable, and knew where everything was, and remembered to put the oven on…
These met with pretty much universal approval. Unfortunately, DH’s blood sugar was soaring (he’s diabetic) so despite being tummy-rumbling-hungry he had to have a carbohydrate-free dinner. He scoffed down two of these mushrooms and tried not to eye the accompanying potatoes too enviously. They certainly filled him up till a few hours later, when he was able to raid the fridge for cold spuds and who knows what else.
As I said, we had these field mushrooms with potatoes, but they would be good on toast, perhaps for brunch, or unaccompanied as a starter. This makes 4 mushrooms, which is probably 2 main course servings, or 4 starter servings.
- 4 large flat field mushrooms
- 2-3 tbsp olive oil
- 250g spinach
- 1 tbsp butter
- 1 small clove garlic
- 0.5 tsp ground black pepper
- 2 tbsp cream (optional)
- 4 eggs
- Preheat the oven to 180C.
- Cut the stalks from the mushrooms and set aside. Brush the mushrooms with olive oil, place into a baking dish, and bake at 180C for 10 minutes.
- Meanwhile, remove the stalks from the spinach. Wash thoroughly, and shred the leaves. Finely chop the reserved mushroom stalks. Peel and crush the garlic.
- Melt the butter in a large skillet over a medium heat. Add the shredded spinach, mushrooms stems, garlic and black pepper, and cook gently until the spinach is wilted and the mushroom pieces are cooked - about 4-5 minutes. Remove from the heat and stir in the cream, if using.
- Remove the mushrooms from the oven. Divide the spinach mixture between them, shaping it to create an indentation in the centre. Break an egg into each indentation (some egg white will probably spill over into the baking dish).
- Return to the oven and bake for 20-25 minutes, until the eggs are cooked. Serve at once.