MUSHROOM AND MACARONI MUFFINS

Ingredients

• 250g portabellini mushrooms, sliced

• knob of butter

• 4 garlic cloves, finely chopped

• sea salt and freshly ground black pepper, to taste

• 6 extra-large free-range eggs

• 1 cup cream or organic full cream milk

• 1/2 cup parmesan cheese, grated, plus extra for dusting

• 250g short macaroni, cooked and well drained

• ready-to-use Napoletana sauce, for serving

• salad greens, for serving

• olive oil, to drizzle

Cooking Instructions

1. Preheat the oven to 190°C.

2. Stir-fry the mushrooms in a spoonful of hot butter until just cooked. Stir in the garlic and some seasoning.

3. Whisk the eggs with the cream, half the Parmesan and some seasoning. Mix with the mushrooms and pasta.

4. Spoon into six large (250ml-sized) greased muffin pans. Dust with Parmesan, dot with butter and bake for about half an hour or until browned and set.

5. Serve with the sauce, and a mix of greens moistened with olive oil and lemon juice.

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