• 1 extra large Portobello mushroom per person (or use smaller ones)
  • 1 tbsp butter
  • 1/2 tsp apple cider vinegar
  • Himalayan sea salt and freshly cracked black pepper to taste
  • 4 eggs
  • 2 tbsp water
  • 1 tbsp chopped parsley
  • 1 handful baby spinach leaves, roughly chopped
  • 1 tsp extra butter
  • fresh sprouts for garnish


  1. Heat frypan/skillet over medium heat until hot then add butter and mushrooms to the pan. Start with mushrooms face down then turn over as they cook.
  2. As soon as the butter turns nut brown add apple cider vinegar to stop the butter burning. (It will sizzle, so stand back a bit.) Continue cooking until mushrooms are cooked through then sprinkle with salt and pepper and remove them to drain on paper towel.
  3. Meantime, whisk eggs, seasoning to taste, water, parsley and spinach together to combine.
  4. Add extra butter to the pan then add the egg mix to the frypan.
  5. Stir continuously with a wooden spoon to ensure the eggs are cooked. (Don’t cook too long so they become rubbery though!)
  6. Serve scrambled egg mix on top of mushrooms and garnish with fresh sprouts.

NB: If you’re cooking for more than two people you might need to increase the butter and eggs and cook mushrooms in batches.