Mushroom Florentine

Recipe by SunnyB

  • Time needed: 20mins
  • Calories per serving: 190
  • Servings: 1
  • Difficulty: 1
  • Rating: no ratings yet

Tasty breakfast or lunch dish, including veg and protein.


• Per Person
• 1 x Portabello Mushroom
• Small handful of spinach
• Small handful of watercress
• 1 x large egg
• 20g Soft Goats Cheese
• 25g Smoked Salmon
• Nutmeg
• Hot Paprika


Remove stalk from the mushroom, chop and scatter in the mushroom. Place in heat proof dish and put in oven at around 200c to start cooking.
Put the spinach and watercress in a tbsp. on water and wilt. When ready, put the wilted greens in the mushroom cup, and top with raw egg.
Replace in oven and cook until the egg is to your liking, grate some nutmeg over the top, then scatter with crumbed goats cheese and the smoked salmon and sprinkle on the hot paprika to taste.

Review for “Mushroom Florentine”

  • review by:
    Not rated

    Excellent. I used my favourite feta cheese, and rocket leaves instead of watercress. Recipes like this leave you very satisfied.

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