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).
Stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. 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.
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.
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.