Portobello Egg Bake

Why You’ll Love This Recipe

This recipe is a delicious way to enjoy a healthy, low-effort meal that looks and tastes impressive. Portobello mushrooms serve as a savory, nutrient-rich base that pairs beautifully with eggs and customizable toppings. It’s a one-pan, no-fuss recipe that works well for meal prep, special brunches, or weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large portobello mushroom caps
• Eggs
• Olive oil
• Garlic (minced)
• Fresh spinach or kale (chopped)
• Cherry tomatoes (halved)
• Shredded cheese (cheddar, mozzarella, or feta)
• Salt
• Black pepper
• Fresh herbs (like parsley or chives, for garnish)
• Optional: red pepper flakes or hot sauce for heat

Directions

1. Preheat the oven: Set your oven to 375°F (190°C). Line a baking dish or tray with parchment paper.
2. Prepare the mushrooms: Remove the stems and gently scrape out the gills from the mushroom caps. Brush both sides with olive oil and season with salt and pepper.
3. Pre-bake the mushrooms: Place the mushrooms gill-side up in the baking dish and bake for 10 minutes to soften and release moisture.
4. Sauté the filling (optional): In a skillet, heat a little olive oil and sauté garlic, spinach, and cherry tomatoes for 2–3 minutes until wilted.
5. Assemble the bake: Spoon the sautéed mixture into the mushroom caps. Sprinkle with cheese. Crack an egg into each cap, taking care not to overflow.
6. Bake: Return to the oven and bake for 12–15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
7. Garnish and serve: Sprinkle with fresh herbs and serve warm.

Servings and timing

Servings: 2 (1 mushroom per person)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Add cooked bacon, ham, or sausage for extra protein.
• Use dairy-free cheese or skip it for a paleo-friendly version.
• Replace spinach with arugula, chard, or any greens you prefer.
• Spice it up with jalapeños, harissa, or smoked paprika.
• Add a dollop of pesto or hummus on top before serving.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the mushrooms rubbery and the eggs overcooked.

FAQs

Can I use smaller mushrooms instead of portobellos?

Portobellos are ideal due to their size, but you can use large cremini mushrooms for mini versions—just adjust cooking time.

How do I prevent the mushrooms from becoming soggy?

Pre-baking the mushrooms helps release excess moisture. You can also pat them dry with paper towels before filling.

What type of cheese works best?

Cheddar, mozzarella, feta, or goat cheese all pair well. Choose based on your flavor preference.

Can I make these ahead of time?

You can prep the mushrooms and fillings ahead, but for best results, bake the eggs just before serving.

Are Portobello Egg Bakes keto-friendly?

Yes, this recipe is low in carbs and high in protein, making it keto-friendly.

Can I use egg whites instead of whole eggs?

Absolutely. Just pour enough egg whites to fill the mushroom without overflowing.

What goes well with Portobello Egg Bake?

Serve with a side salad, roasted potatoes, or crusty bread for a complete meal.

Do I need to peel the mushrooms?

No, just clean them gently with a damp paper towel. Removing the gills is optional but recommended for texture and flavor.

Can I freeze Portobello Egg Bake?

It’s not recommended, as the texture of mushrooms and baked eggs doesn’t hold up well to freezing.

How do I know when the eggs are done?

Bake until the whites are set and opaque. For runny yolks, check around 12 minutes; for firmer yolks, go closer to 15.

Conclusion

Portobello Egg Bake is a versatile, nutritious, and elegant dish that fits beautifully into a healthy lifestyle. With minimal prep and loads of flavor, it’s a perfect recipe to elevate your breakfast or brunch routine. Customize it with your favorite fillings and enjoy a wholesome meal that’s as delicious as it is satisfying.

Portobello Egg Bake

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Portobello Egg Bake is a low-carb, protein-rich dish where large portobello mushroom caps are filled with eggs, sautéed veggies, and cheese, then baked to perfection. It’s a nutritious and versatile option for breakfast, brunch, or a light dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: undefined
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: Low-Carb, Mediterranean-Inspired

Ingredients

1. 2 large portobello mushroom caps
2. 2 eggs
3. 1 tablespoon olive oil
4. 1 clove garlic, minced
5. 1 cup fresh spinach or kale, chopped
6. 4–6 cherry tomatoes, halved
7. 1/4 cup shredded cheese (cheddar, mozzarella, or feta)
8. Salt and black pepper, to taste
9. Fresh herbs (parsley or chives), for garnish
10. Optional: red pepper flakes or hot sauce

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

1. Clean the mushrooms by removing stems and gently scraping out the gills. Brush both sides with olive oil and season with salt and pepper.
2. Place mushrooms gill-side up on the baking sheet and bake for 10 minutes to soften and release moisture.
3. While mushrooms bake, heat a small skillet over medium heat with a little olive oil. Sauté garlic, spinach, and cherry tomatoes until wilted, about 2–3 minutes. Remove from heat.
4. Remove mushrooms from oven and blot out any excess moisture with a paper towel. Spoon the spinach-tomato mixture into each mushroom.
5. Sprinkle cheese over the filling, then carefully crack an egg into each mushroom cap.
6. Return to oven and bake for 12–15 minutes, or until egg whites are set and yolks are cooked to desired doneness.
7. Garnish with fresh herbs, season with extra salt and pepper, and serve warm.

Notes

1. Use a muffin tin to stabilize the mushrooms during baking if they tend to tip over.
2. For firmer yolks, bake a few minutes longer.
3. Use parchment to catch any overflow from eggs during baking.

Nutrition

• Serving Size: 1 stuffed mushroom
• Calories: 180
• Sugar: 2g
• Sodium: 280mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 190mg