These savory breakfast mushrooms are elegant enough for brunch yet easy enough for a family breakfast. Hearty and satisfying, they also make a delicious meatless lunch or 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 are ready in about 30 minutes.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Portobello mushrooms: Look for large, firm portobello caps that are thick and slightly cupped.
- 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
Choose large, firm portobello caps that are thick and slightly cupped, and avoid thin, soft, or nearly flat mushrooms. Portobellos vary in thickness and moisture content and shrink considerably as they cook.
Broil them just until they are tender and release some of their moisture. Watch them closely and remove them sooner if they begin to flatten.
Before adding the eggs, make sure the caps are still slightly cupped so they can hold the eggs without spilling. If they have flattened too much, it's best to cook the eggs separately.
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 delicious 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 - see notes below
- 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 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.4 portobello mushrooms
- Spray the mushrooms with olive oil on both sides. Sprinkle them with ¼ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ¼ teaspoon of garlic powder. Broil the mushrooms in the middle of the oven just until tender and some of their moisture has been released, about 4-5 minutes per side. Watch them closely, especially if the caps are relatively thin. If they are shrinking or flattening quickly, remove them from the broiler sooner.Olive oil spray, ½ teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- 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.4 medium eggs
- Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.2 tablespoons Parmesan cheese
- Sprinkle the eggs with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Garnish with parsley and serve.4 tablespoons parsley
Notes
- The FDA recommends cooking eggs thoroughly.
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- 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.
- Use large, firm portobello caps with thick edges and a noticeable cup shape. Avoid thin, soft, or nearly flat mushrooms. The mushrooms shrink considerably during the initial broiling, and thin or shallow caps can flatten, making it difficult for them to hold the eggs. After the initial broiling, the caps should still be slightly cupped and able to hold an egg. If they have flattened significantly, don't crack the eggs into them, as the eggs can slide off. Instead, cook the eggs separately.
- 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 products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kate says
The perfect breakfast! Loved it.
Vered DeLeeuw says
I'm so glad to hear, Kate! Many thanks for the review.
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,
Next time, I recommend using large, firm portobello caps with thick edges and a noticeable cup shape. Avoid thin, soft, or nearly flat mushrooms.
Watch them closely under the broiler, especially if the caps are relatively thin. If they are shrinking or flattening quickly, remove them from the broiler sooner.