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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.

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

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

Find it online: https://thefamilycooking.com/portobello-egg-bake/