RECIPE: Parmesan-Panko Crumbed Field Mushrooms with Poached Eggs (Serves 4)

Take your breakfast to the Stellarossa level with this crowd favourite!

This restaurant favourite makes for a perfect vegetarian breakfast.  Loaded with flavor, this easy to follow recipe will have you wowing your family & friends at your next brunch.

What Kind of Mushrooms To Use
We used Flat Field Mushrooms in our recipe but you could certainly adapt this to other types of mushrooms too:

  • Cremini Mushrooms
  • Portabello
  • Porcini Mushrooms

How To Clean Mushrooms
Mushrooms shouldn’t really be washed because they absorb water like little sponges, so you’ll end up with soggy mushrooms. The best way to clean them is to use a soft bristle brush or a damp paper towel to wipe each mushroom, it’s best to do them one at a time to remove any dirt.


For the Mushrooms:
20g Parmesan Cheese, Shaved
10g Tuscan Seasoning
180g Panko Bread Crumbs
3x Eggs
90g Plain Flour
560g Flat Field Mushrooms, Medium Sized
Oil, for frying

For the Dish:

20g Dukkah Seasoning
60g Rocket
60g Beetroot Hommus
1x Avocado, Sliced
8x Eggs

For the Bruschetta:
100g Roma Tomatoes, Diced
20g Spanish Onion, Diced
20ml Extra Virgin Olive Oil
4-5 Basil Leaves, Chopped
5g Pomegranate Arils
Salt and Pepper, to season


  1. Prepare your Bruschetta Mix first by combining all ingredients together in a bowl and mix until combined, then set aside.
  2. Preheat your Deep Fryer to 180℃ (see Notes for alternative cooking method).
  3. Fill a medium sized pot with water and bring to a rolling boil for your poached eggs – add a dash of white vinegar to water which will help your eggs stay together.
  4. Prepare you Mushrooms: Crumble the Parmesan Cheese into a bowl, add Tuscan Seasoning & Panko Breadcrumbs – mix to combine.
  5. In a separate bowl, beat together 3x eggs until mixed well.
  6. Set up a crumbing station of 3 shallow dishes – one with the plain flour, one with the beaten eggs & one with the Panko Crumb Mix.
  7. Dredge each of your mushrooms in the flour first, then the egg (allow excess egg to drain off), then finally roll to coat in the Panko Crumb Mix.
  8. Fry each Crumbed Mushroom in the deep fryer for approx. 3 minutes, until gold brown and cooked through. Place the cooked mushrooms on paper towel to drain the excess oil.
  9. Poach your eggs by cracking each egg into a small dish that you can use to gently tip the egg into the water. Allow the eggs to cook for approx. 4mins – using a slotted spoon scoop your eggs out of the water and drain on paper towel – season with salt and pepper.
  10. To assemble, smear the Beetroot Hommus on your plate, then arrange the mushrooms on top of the Hommus.
  11. Arrange your sliced avocado on top of the mushrooms, then your poached eggs.
  12. Garnish with rocket, sprinkle the Bruschetta mix and Dukkah seasoning over the top of the entire dish.


Frying – if you don’t have a Deep Fryer, you can shallow fry the crumbed mushrooms in a pan on Medium-High heat for 2 minutes each side, until golden brown and cooked through.
Eggs – for firmer poached eggs, cook for an additional 1-2mins until firm to touch. Alternatively, swap out poached eggs for fried or scrambled eggs.
Breadcrumbs – Panko Crumbs can be found in most supermarkets, however, regular breadcrumbs work as well. Panko crumbs are more crunchy!
Mushrooms – prepare your crumbed mushrooms ahead of time and store them uncooked in an air-tight container in the fridge for up to 24hrs.

NUTRITIONAL INFORMATION (per serving – 312g):  Energy 2369.71kj  |  Calories 566.37 Cal  |  Protein 37.57g  |  Fat Total 26.62g  |  Saturated Fat 6.83g  |  Carbohydrate 26.15g  |  Sugar 2.96g  |  Sodium 781.49mg

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