Portobello baked eggs are lovely for brunch, and substantial enough for a filling lunch or a meatless dinner.
Eggs baked in portobello mushrooms make a fun weekend breakfast, a great lunch, or a vegetarian dinner when served with a salad or some steamed veggies.
The mushrooms are the stars of the show here, so choose them well – it’s best to use large, firm portobello mushrooms, that are not too flat (or the egg will spill) nor too deep (or the egg will take forever to cook).
I really love portobello mushrooms. I find that, much like eggplants, they give a vegetarian experience that’s very meaty! They are substantial, nourishing and very healthy.
If you love meaty, flavorful portobello mushrooms as much as I do, you might also like these delicious spinach-stuffed mushrooms.
Watch the video to see how easy it is to make these portobello baked eggs:
Eggs Baked in Portobello Mushrooms
- 4 large portobello mushrooms, stem removed, wiped clean
- Olive oil spray
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 4 medium eggs
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons chopped parsley for garnish
- Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
- Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon pepper and 1/4 teaspoon garlic powder. Broil 5 minutes on each side, or until just tender.
- Remove mushrooms from oven. Drain any liquids. Switch oven from broil to bake, setting temperature to 400 degrees F.
- Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until egg whites are cooked.
- Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with parsley, and serve.