Preparation time: |
10 mins |
Cooking time: |
10 mins |
Serves: |
2 |
Preheat the oven to 200°C and line a baking tray with non-stick paper. Place the mushrooms on the tray, stem side up. Top the mushrooms with Beerenberg Sticky Fig Chutney, garlic, thyme, olive oil, and a pinch of salt and pepper. Place in the oven for 10 minutes or until tender.
Whilst the mushrooms are cooking, on two serving plates add the sourdough and sliced Brie. Top with the mushrooms and poached eggs to serve.