Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Egg-stuffed portobello mushrooms with sultana pesto

Italian 10 Mins Prep · 15 Mins Cook

To make the sultana pesto, soak the sultanas in warm water for 2 minutes, drain and add to a mortar with the rinsed and drained capers, anchovies, peeled and roughly sliced garlic, pine nuts and zest of half a lemon.
Grind to a rough paste, loosen with the lemon juice and olive oil, then add some pepper and salt.
Chop the parsley and coriander and stir them into the mixture. Twist the stems off the mushrooms and remove the spongy gills using a spoon. Heat a pan with a little oil, fry the mushrooms until golden – approximately 5 minutes.
Remove the pan from the heat and drain any liquid from the mushrooms. Break an egg into each mushroom. Return the pan to the heat and cook covered for 5 minutes, until the egg whites are cooked and the yolks are still runny.
Season the eggs, top with the pesto and serve.