Portobello Mushrooms Baked Eggs 3 Ways is surprisingly easy, yet full of flavour dish that will please a crowd. Pick your favourite flavour or mix it up if serving for brunch. Goat’s cheese and Dill, Leek and Prosciutto, and Tomato Avocado are all irresistible!
This recipe is actually the idea from one of my almost 4-year-old twins. We walked by the Portobello mushrooms at the grocery store and since she’s obsessed with mushrooms, we stopped and looked at the different varieties. I’ve never made Portobello Mushrooms for her before so she picked one up and asked if I could get it and make it for her. I gladly said yes. She suggested we have it with eggs and the idea was born.
It all started with this version above, Goat’s Cheese and Dill. A perfect Spring flavour to awaken taste buds at breakfast or brunch. Creamy goat’s cheese with the right amount of cheesy tang, paired with fresh vibrant dill that complements the baked egg without overpowering it.
Leek and prosciutto is one of my favourite flavour combinations. Subtle onion/garlic flavour from the leeks with salty thin and crispy prosciutto. You could dive right into bacon town here, but I love how prosciutto gives a big impact with very little effort and amount.
I feel like this version is my little West Coast baby. Can’t go wrong with a little avocado and tomato action in my opinion.
I served the portobello eggs with this fruit salad and english muffins. Oh and coffee! What’s breakfast (or brunch) without coffee? Coffee = life around here and sometimes I make it my personal mission to drink as much coffee as I can on the weekends. Gotta stay fresh for staying up 30 minutes later than usual! 😉
All 3 of these Portobello Baked Eggs would make for a perfect Mother’s Day brunch. Visually they make a great impact, but are fairly hands off and easy to whip up. Serve with a bouquet of flowers for the win.
Happy brunching friends!
Yields 3 portobello baked eggs
Portobello Mushrooms Baked Eggs 3 Ways is surprisingly easy, yet full of flavour dish that will please a crowd. Pick your favourite flavour or mix it up if serving for brunch. Goat's cheese and Dill, Leek and Prosciutto, and Tomato Avocado are all irresistible!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3 portobello mushrooms, rubbed clean with stems and darker gills removed
- 2 tsp olive oil
- 3 large eggs
- flaky sea salt and fresh ground pepper to garnish
- 1 tsp olive oil
- 1 slice of prosciutto, thin
- 2 tbsp chopped leeks, white/light green part only
- pinch of thyme leaves
- 1 tbsp crumbled goat's cheese, chèvre
- 1 tsp chopped fresh dill
- 1 small tomato on the vine, thinly sliced
- 2-3 thinly sliced avocado
- Set oven rack 6-8" away from broiler in oven. Preheat broiler to high.
- Rub mushrooms all over with olive oil and place on a baking tray. Set in oven on prepared rack and broil on each side for 5-7 minutes, until moisture has released from the mushroom. Remove from oven and drain liquid. Preheat oven to 400* F.
- Meanwhile, preheat 1 tsp of oil in a small skillet and cook prosciutto and leeks over medium heat, until prosciutto is crispy and leeks have softened, about 5-7 minutes. Stir in thyme leaves once removed from heat. Transfer leeks and prosciutto to one portobello mushroom and crack an egg overtop (some egg might run off the edges if the mushrooms are on a the small size).
- Place goat's cheese and most of the dill into a broiled portobello. Crack an egg on top. Reserve remaining dill for garnish once fully cooked.
- Crack egg into pre-broiled portobello.
- Bake eggs at 400° F for 5-8 minutes or until egg whites have just set (or longer if you'd like a firm yolk).
- Garnish with extra herbs (cilantro on tomato and avocado, if using), flaky sea salt, and fresh ground pepper.
- Serve with english muffins, crusty baguette, or any other desired sides.