Eggs baked in portobello mushrooms are lovely for brunch and substantial enough for a filling lunch or a meatless dinner.
Portobello eggs are a gorgeous, healthy, and filling dish. I make them quite often because everyone always raves about them. I really love portobello mushrooms. Much like eggplants, they give a vegetarian experience that’s very meaty! They are substantial, nourishing and very healthy.
How to make portobello eggs
It’s a truly easy recipe. Scroll down to the recipe card for the details. Here are the basic steps:
- You broil portobello mushrooms.
- Then break an egg into each mushroom cap.
- Bake until the egg whites are set.
The mushrooms are the stars of the show here, 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) nor too deep (or the egg will take forever to cook).
How to prevent sogginess
There’s one challenge when making portobello eggs, though. Stuffed and baked portobello mushrooms can become soggy.
To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Remove the gills. They tend to release a lot of liquid (I admit to not always doing this!).
3. Pre-broil to release some of the water.
4. In the final stage 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.
How to serve portobello eggs
They make a fun weekend breakfast, a great lunch, or a filling meatless dinner when served with a salad or some steamed veggies. When I make them for dinner, I often serve them with a simple side of cherry tomato salad. This makes for a healthy and colorful meal.
Is this a healthy recipe?
More tasty portobello recipes
If you love meaty, flavorful portobello mushrooms as much as I do, you will also like these delicious spinach-stuffed mushrooms. And these simply grilled portobello mushrooms are one of my favorite side dishes.
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- 4 large portobello mushrooms
- 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 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 the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- 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 the mushrooms from the oven. Drain any liquids. Switch oven from broil to bake, setting the temperature to 400 degrees F.
- Break an egg into each mushroom. Sprinkle with the cheese. Bake 15 minutes, until the egg whites are cooked.
- Sprinkle the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with parsley and serve.