Grilled mushrooms with dukkah eggs & crispy kale

Grilled mushrooms with dukkah eggs & crispy kale

We have found a way to make kale delicious. Try this Grilled mushrooms with dukkah eggs & crispy kale recipe.

 PREP TIME 30 minutes | COOK TIME 12 minutes | SERVES 4 

INGREDIENTS

• 4 brown mushrooms
• 1 garlic clove, minced
• 50 g butter, softened
• 1 tbsp chopped fresh chives
• 1⁄2 cup walnuts, chopped 
• 4 eggs, at room temperature
• 1⁄4 cup dukkah 
• 145 g kale leaves, stems discarded 
• 1 tbsp olive oil

TO SERVE

• 1⁄3 cup full fat plain yoghurt 

METHOD

PREHEAT oven grill. 

LINE an oven tray with baking paper. 

REMOVE and discard stalks from mushrooms; place mushrooms on tray. 

COMBINE garlic, butter, chives and walnuts in a bowl, spoon into the centre of each mushroom. Grill for 5 minutes or until mushrooms are golden brown and soft, and nuts are toasted.

COOK eggs in a pot of boiling water for 5 minutes or until soft-boiled. Remove from the heat and rinse in cold water to prevent further cooking. When cool, peel eggs and roll in dukkah.

BRUSH kale leaves with oil and season. Place under grill for 5-7 minutes or until crisp.

TO SERVE

DIVIDE mushrooms and eggs onto four plates and serve with kale and yoghurt.

FOOD TEAM TIP: Kale contains antioxidants known to lower blood pressure and protect your body.

Print Recipe

Grilled mushrooms with dukkah eggs & crispy kale

Serves: 4

Prep Time: 30 minutes – Cooking Time: 12 minutes – Total Time: 42 minutes

Ingredients

• 4 brown mushrooms
• 1 garlic clove, minced
• 50 g butter, softened
• 1 tbsp chopped fresh chives
• 1⁄2 cup walnuts, chopped 
• 4 eggs, at room temperature
• 1⁄4 cup dukkah 
• 145 g kale leaves, stems discarded 
• 1 tbsp olive oil
• To serve
• 1⁄3 cup full fat plain yoghurt 

Instructions

1

Preheat oven grill. 

2

Line an oven tray with baking paper. 

3

Remove and discard stalks from mushrooms; place mushrooms on tray. 

4

Combine garlic, butter, chives and walnuts in a bowl, spoon into the centre of each mushroom. Grill for 5 minutes or until mushrooms are golden brown and soft, and nuts are toasted.

5

Cook eggs in a pot of boiling water for 5 minutes or until soft-boiled. Remove from the heat and rinse in cold water to prevent further cooking. When cool, peel eggs and roll in dukkah.

6

Brush kale leaves with oil and season. Place under grill for 5-7 minutes or until crisp.

To serve,

7

Divide mushrooms and eggs onto four plates and serve with kale and yoghurt.

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ALSO SEE: Dukkah prawn sosaties with labneh tomato salad

Dukkah prawn sosaties with labneh & tomato salad

Feature image: Aremedia