Mushrooms with poached egg & dukkah

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Cooking Time: 15 minutes


  • 4 large flat or Portabella mushrooms
  • 2 tbs olive oil
  • 4 eggs
  • 125g soft feta, drained
  • 1 lemon, rind grated finely
  • 2 tbs dukkah (see note)
  • Toast, to serve


  1. Preheat oven to 220°C (fan forced). Drizzle mushrooms with olive oil and season. Place stem-side down, into a greased roasting pan. Roast 15 minutes or until tender.
  2. Meanwhile, poach eggs in a saucepan of simmering water for 5 minutes. Use a slotted spoon to transfer to a plate lined with paper towel.
  3. Place 1 poached egg into the centre of each mushroom. Crumble over feta. Sprinkle each with grated lemon rind and a teaspoon of dukkah and serve with toast.

Tip: Dukkah is a ground seed and spice mixture available in supermarkets.