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Portobello Mushroom Baked Eggs 3 Ways | My Kitchen Love

Portobello Mushrooms Baked Eggs

Portobello Mushrooms Baked Eggs is surprisingly easy and flavourful dish. All 3 ways are irresistible and perfect for this Baked Eggs recipe. 

Course Breakfast
Cuisine American
Keyword baked eggs recipe, brunch recipe, easy egg recipe, low carb breakfast, low carb egg recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 servings
Calories 187 kcal

Ingredients

Portobello Mushrooms with Baked Eggs:

  • 3 medium portobello mushrooms, rubbed clean with stems and darker gills removed
  • 2 tsp olive oil
  • 3 large eggs
  • 1 pinch flaky sea salt
  • 1 pinch ground black pepper

Leek & Prosciutto Portobello Baked Egg:

  • 1 tsp olive oil
  • 1 thin slice prosciutto
  • 2 tbsp chopped leeks, white/light green part only
  • 1 pinch thyme leaves

Goat's Cheese & Dill Portobello Baked Egg:

  • 1 tbsp crumbled goat's cheese, chèvre
  • 1 tsp chopped fresh dill

Tomato & Avocado Portobello Baked Egg:

  • 1 small tomato on the vine, thinly sliced
  • 1/4 small avocado, thinly sliced

Instructions

Portobello Mushrooms with Baked Eggs:

  1. Set oven rack 6-8" away from broiler in oven. Preheat broiler to High.

  2. 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.

Leek & Prosciutto Portobello Baked Egg:

  1. 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).

Goat's Cheese & Dill Portobello Baked Egg:

  1. 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.

Tomato & Avocado Portobello Baked Egg:

  1. Crack egg into pre-broiled portobello.

Portobello Mushrooms with Baked Eggs Continued:

  1. 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).

  2. 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.

Recipe Notes

*** the nutritional value is based upon all ingredients (all 3 variations) being used. Please take that into account when reviewing the information. 

Nutrition Facts
Portobello Mushrooms Baked Eggs
Amount Per Serving
Calories 187 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 213mg71%
Sodium 125mg5%
Potassium 555mg16%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 11g22%
Vitamin A 796IU16%
Vitamin C 7mg8%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.