Mushroom And Brie Baked Eggs Recipes

SUNDAY SUNSHINE BAKED EGGS IN MUSHROOMS

Steps:

• Preheat oven to 180C/350F.
• Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
• Divide the pasta sauce between the mushrooms and spread.
• Crack an egg into each mushroom.
• Pour cream over the eggs, drizzling to try to cover the whole surface.
• Place mushrooms in the oven for 10 minutes.
• Remove from oven and sprinkle over the cheese, then return to oven.
• Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
• Garnish with parsley, if using, then serve immediately.

MUSHROOM-STUFFED BAKED BRIE

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

MUSHROOM AND BRIE BAKED EGGS

Steps:

• Melt the butter in an oven safe pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10-15 minutes.
• Add the garlic and thyme and cook for a minute.
• Add half of the broth and deglaze the pan by scraping the brown bits off the bottom of the pan while the the broth simmers.
• Add the remaining broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and spinach and seasonimg with salt and pepper to taste.
• Make four small holes in the sauce and fill them with the eggs.
• Bake in a preheated 350F/180C oven until the eggs just start to set, about 5-8 minutes.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.