FROM RO’S KITCHEN · NOSH ROCKS COOKBOOK
Nosh Rockin’ Mini Mushroom Bites
Simple, tasty and versatile—lovely for breakfast, snacks or a picnic.
Ingredients
Method
- Preheat the oven to 120°C (gas mark 1/2 / 250°F).
- Sauté the onion and mushrooms in your chosen fat until soft, adding fennel seeds, seasoning and herbs as desired.
- Meanwhile, beat the eggs in a bowl and season to taste.
- Spoon the mushroom mixture into silicone muffin cases and pour over the beaten egg.
- Bake for about 20 minutes.
Notes
Ro served these with white and red fermented beetroot hearts soaked in lemon juice—food made fun.
Read Ro’s original kitchen notes
Nosh Rockin’ Mini Mushroom bites.
Simple to make, tasty and very versatile; Picnics, breakfast snacks etc
Ingredients:
50g Mushrooms- chopped finely
1 small onion -chopped finely
2 eggs beaten
Fennel seeds, salt and white pepper to taste- other herbs optional
Ghee, butter, olive oil or cold pressed organic coconut oil
Sauté the onion and mushrooms in the ‘oil’ until soft, add spices and herbs as desired. Meanwhile, beat the eggs in a bowl and season to taste.
Once the spinach mixture is ready, spoon into silicon muffin cases and pour in the beaten egg.
Put into a pre-heated oven at 120c, gas mark 1/2, 250 fahrenheit for approx 20mins
I served with white and red beetroot fermented hearts (making food fun 🙂 which had been soaked in lemon juice
Ingredients:
50g Mushrooms- chopped finely
1 small onion -chopped finely
2 eggs beaten
Fennel seeds, salt and white pepper to taste- other herbs optional
Ghee, butter, olive oil or cold pressed organic coconut oil
Sauté the onion and mushrooms in the ‘oil’ until soft, add spices and herbs as desired. Meanwhile, beat the eggs in a bowl and season to taste.
Once the spinach mixture is ready, spoon into silicon muffin cases and pour in the beaten egg.
Put into a pre-heated oven at 120c, gas mark 1/2, 250 fahrenheit for approx 20mins
I served with white and red beetroot fermented hearts (making food fun 🙂 which had been soaked in lemon juice