These breakfast mushrooms are perfect when you have people over for brunch, but they are also easy enough to make for your family. They are, in fact, substantial enough to serve as a filling lunch or even as 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 always raves about them. They are ready in about 30 minutes, and they're very easy to make.
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Portobello mushrooms: Try to find ones that are similar in size and that are not too deep. This will ensure the eggs cook evenly.
- Olive oil spray: If you prefer an oil with a higher smoke point, you can use avocado oil.
- To season: Kosher salt, black pepper, and garlic powder.
- 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 does greatly enhance the appearance of this dish.
Variations
The best way to vary this recipe is to add spices. In addition to salt, pepper, and garlic powder, you could sprinkle the eggs with onion powder, chili powder, or red pepper flakes.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Your first step is to broil portobello mushrooms.
Next, break an egg into each mushroom cap.
Bake until the egg whites are set, garnish with parsley, and serve.
Expert 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, although not mandatory. 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.
1. Wipe them 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 them to release some of the water.
4. 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 before serving them.
Serving Suggestions
These mushrooms make a fun weekend breakfast, a great lunch, or a filling meatless dinner when served with a salad (like this spinach salad) or steamed veggies (steamed broccoli, steamed asparagus).
When I make them for dinner, I often serve them with a simple side of tomato salad. This makes for a delicious and colorful meal.
Storing Leftovers
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.
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Recipe Card
Breakfast Mushrooms
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, you'll need to 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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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.