Eggs baked in portobello mushrooms are lovely for brunch and substantial enough for a filling lunch or a meatless dinner.
I really love portobello mushrooms. Much like eggplants, they give a vegetarian experience that’s very meaty! They are substantial, nourishing and good for you.
Portobello eggs are a gorgeous and filling dish. I make them quite often because everyone always raves about them. The only drawback is that they can become soggy – but I have a few good tips for preventing that.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty 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 that the eggs will cook evenly.
Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
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.
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:
1. You broil portobello mushrooms.
2. Then break an egg into each mushroom cap.
3. 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 this recipe, though. Stuffed and baked portobellos can become soggy. To avoid sogginess:
1. Wipe the mushrooms 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. In 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.
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 delicious and colorful meal.
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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Portobello Eggs
INGREDIENTS
- 4 large portobello mushrooms
- Olive oil spray
- 1/2 teaspoon Diamond Crystal 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
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.