These breakfast mushrooms are perfect when you host brunch and are also easy enough to make for your family. They are substantial enough to serve as a filling lunch or a meatless dinner.
The combination of mushrooms and eggs is a classic one. There are several ways to go about it, but my favorite is to stuff portobello mushrooms with eggs and bake them in the oven. These breakfast mushrooms are a gorgeous and filling dish. I make them often because everyone raves about them. They are easy to make and ready in about 30 minutes.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Portobello mushrooms: Try to find ones that are similar in size and that are not too deep. This will ensure the eggs cook evenly.
- Eggs: I normally use large eggs, but in this recipe, it's better to use medium eggs.
- Parmesan cheese: It's best to use finely grated cheese and not coarsely shredded.
- Chopped parsley: I use it mostly for garnish. It greatly enhances the appearance of this dish!
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Broil the mushrooms.
Break an egg into each mushroom cap.
Bake until the egg whites are set, garnish with parsley, and serve.
Great recipe! The combination of mushrooms and eggs is perfect, and your tips made it easy to get right. I tried it for brunch, and it was a hit. Thanks for sharing!
Aneel Gupta
Read more comments
Great recipe! The combination of mushrooms and eggs is perfect, and your tips made it easy to get right. I tried it for brunch, and it was a hit. Thanks for sharing!Recipe Tip
The mushrooms are the stars of the show, so choose them well. It's best to use large, firm portobello mushrooms. You don't want them too flat (or the egg will spill) or too deep (or the egg will take forever to cook).
Recipe FAQs
Yes, it's best to remove them. Removing the gills helps prevent the mushrooms from releasing too much water and becoming soggy.
You should clean mushrooms, but it's best to do so with damp paper towels. If you wash them, they'll absorb water and become soggy. If you feel that they need to be washed, rinse them quickly. Don't soak them in water.
Yes. To prevent an overflow, crack each egg open into a small bowl. Carefully pour out some of the white, then pour the remaining egg into the mushroom.
Breakfast mushrooms are best enjoyed right away. If you must keep leftovers, do so only if the eggs are fully cooked.
Place the leftovers on paper towels in an airtight container (to absorb extra liquid) and keep them in the fridge for up to 3 days. Replace the paper towels daily. Reheat them in the microwave, covered, at 50% power.
I don't recommend freezing the leftovers.
Serving Suggestions
These mushrooms make a fun weekend breakfast, a great lunch, or a filling meatless dinner.
For brunch, I serve them with biscuits, oven bacon, and fresh berries.
For lunch, I add a salad such as spinach salad, tomato salad, or arugula salad.
And for dinner, I pair them with a simple steamed side dish like steamed broccoli, steamed carrots, or steamed asparagus
Recipe Card
Breakfast Mushrooms Recipe
Video
Ingredients
- 4 portobello mushrooms - large
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt - divided; or ¼ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper - divided
- ½ teaspoon garlic powder
- 4 medium eggs
- 2 tablespoons parmesan cheese - grated
- 4 tablespoons parsley - chopped, for garnish
Instructions
- Preheat the broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a rimmed, broiler-safe baking sheet with foil.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape off the gills.
- Spray the mushrooms with olive oil on both sides. Sprinkle them with ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder. Broil in the middle of the oven until just tender, about 5 minutes on each side.
- Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400°F.
- Break an egg into each mushroom. If your eggs are large, break each egg into a small bowl and pour some of the egg white out before pouring the egg into the mushrooms.
- Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.
- Sprinkle the eggs with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Garnish with parsley and serve.
Notes
- The FDA recommends cooking eggs thoroughly.
- During the final step of baking, bake just until the egg whites are cooked. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. But even if that happens, do not despair: carefully drain the liquid and place the mushrooms on paper towels to soak as much of the liquid as you can.
- The mushrooms are the stars of the show, so choose them well. It's best to use large, firm portobello mushrooms. You don't want them too flat (or the egg will spill) or too deep (or the egg will take forever to cook).
- These mushrooms are best enjoyed right away. If you must keep leftovers, do so only if the eggs are fully cooked. Place the leftovers on paper towels in an airtight container (to absorb extra liquid) and keep them in the fridge for up to 3 days. Replace the paper towels daily. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Aneel Gupta says
Great recipe! The combination of mushrooms and eggs is perfect, and your tips made it easy to get right. I tried it for brunch, and it was a hit. Thanks for sharing!
Vered DeLeeuw says
You're very welcome, Aneel! Glad you liked it.
Lisa says
Delicious, but I had to cook the eggs separately because my mushrooms flattened when cooking. How do I keep that rounded shape?
Vered DeLeeuw says
Hi Lisa,
I'm not sure, as that hasn't happened to me. But if I were you, I would try to buy deeper mushrooms next time.