Grilled ‘N’ Filled Balsamic Mushrooms

Serves: 2

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Grilled ‘N’ Filled Balsamic Mushrooms

Ingredients:

Grilled ‘n’ filled Balsamic Mushrooms

4-5 large mushrooms

1 small onion, diced

1/4 red capsicum (pepper), diced

1 cup baby spinach leaves, shredded

1 free range egg, beaten

Fresh or dried chilli to taste

2-3 tbs Balsamic vinegar

Fresh parmesan cheese (optional)

Method:

Grilled ‘n’ filled Balsamic Mushrooms

Gently heat a little extra-virgin olive oil in a pan and sautee onion, capsicum and chilli (if desired). After a couple of minutes stir in the spinach, then take the mixture off the heat & leave to cool slightly.
Snap the stalks off the mushrooms and brush both sides of the mushroom 'cup' with balsamic vinegar. Then grill the mushrooms (gill side down) until they are just starting to get soft and wrinkly.
Stir the beaten egg into the onion mixture Then flip the mushrooms over, and gently spoon the mixture into the mushroom cups. Put them back under the grill and cook until the egg is set.

Tips & Hints:

If you like, add a tiny sprinkling of aged, fresh Parmesan cheese, grill a little longer, then serve with a stylish swirl of Balsamic vinegar glaze. You could also substitute the capsicum and spinach with tomato and olives, or ham and garlic.