- 3 large mushrooms
- 1 egg
- 100 g ham or some other dry-cured meat
- spices per taste such as sea salt, pepper, Mediterranean mix
Remove the stems from mushrooms and finely clean the caps but don’t put them under the water. Just wipe them with a cloth or use a knife if necessary. Put them in a baking dish in which you put some butter on the bottom. Chop the ham into thin strips and put them into mushrooms. Add a small piece of butter and a little whisked egg to each. Put the spices and directly to a preheated oven. Bake until the mushrooms are done and the egg is cooked. And it won’t take you long. In my case it was 10 minutes at 220 degrees.
Optionally, if you do not follow the strict rules of the restriction phase, you can add a little grated cheese, for example, gouda.