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Sticky Fig Chutney Roasted Mushrooms with Brie, Chargrilled Sourdough and Poached Eggs

Sticky Fig Chutney Roasted Mushrooms with Brie, Chargrilled Sourdough and Poached Eggs

Preparation time:

10 mins

Cooking time:

10 mins

Serves:

2

Ingredients

  • 6 large Portobello mushrooms
  • 3 tablespoons Beerenberg Sticky Fig Chutney
  • 1 clove garlic, crushed
  • 1 teaspoon thyme leaves
  • 1 tablespoon olive oil
  •  salt and pepper
  •  2 thick slices sourdough, toasted
  •  80g Brie, sliced
  •  4 poached eggs, to serve

Method:

Preheat the oven to 200°C and line a baking tray with non-stick paper. Place the mushrooms on the tray, stem side up. Top the mushrooms with Beerenberg Sticky Fig Chutney, garlic, thyme, olive oil, and a pinch of salt and pepper. Place in the oven for 10 minutes or until tender.

Whilst the mushrooms are cooking, on two serving plates add the sourdough and sliced Brie. Top with the mushrooms and poached eggs to serve.