Large mushroom caps filled with scrambled egg and cheese, then baked until golden. These little stuffed mushrooms are a gourmet snack that's easy to make in batches. Mushrooms provide B vitamins and selenium while the egg and cheese filling is packed with protein.
At a Glance
| β± Prep | 10 min |
| π₯ Cook | 15 min |
| π½ Makes | 8-10 mushroom caps |
| π For | All dogs |
π₯ Ingredients
- 8-10 large button mushrooms
- 3 eggs
- 2 tbsp cheese (grated)
- 1 tsp coconut oil
π©βπ³ Instructions
- Preheat oven to 180Β°C (350Β°F).
- Remove mushroom stems and clean caps.
- Scramble eggs with coconut oil.
- Fill each mushroom cap with scrambled egg.
- Top with grated cheese.
- Bake for 12-15 minutes until cheese melts.
- Cool completely.
π Storage
Fridge up to 2 days. Best served fresh.
π Nutrition Notes
Mushrooms provide selenium, B vitamins, and vitamin D. Eggs add complete protein. Cheese contributes calcium. A nutrient-dense bite-sized snack.
π‘ Tips
- Use large flat mushrooms for easiest stuffing
- Button or swiss brown mushrooms work best
- Cook eggs fully before stuffing
- These are rich β serve as an occasional treat
π While You're Here
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