Portobello Eggs

Elevate your breakfast or brunch game with these delicious and nutrient-packed Portobello Eggs! This easy-to-make recipe transforms hearty Portobello mushroom caps into edible bowls for perfectly baked eggs, seasoned with garlic, salt, and pepper. Roasted to perfection in the oven, these protein-rich delights can be customized with optional toppings like juicy cherry tomatoes, fresh parsley, or a sprinkle of Parmesan cheese for an extra layer of flavor. With just 10 minutes of prep and a short cooking time, this dish is as convenient as it is wholesome. Whether you’re looking for a low-carb, vegetarian-friendly option or a stunning addition to your morning spread, Portobello Eggs deliver on both taste and presentation.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Portobello mushroom caps
• 4 pieces Large eggs
• 2 tablespoons Olive oil
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 8 pieces Cherry tomatoes (optional)
• 1 tablespoon Fresh parsley (optional, for garnish)
• 2 tablespoons Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Prepare the Portobello mushrooms by gently wiping them clean with a damp paper towel. Carefully remove the stems and scrape out the gills using a spoon to create a hollow space for the eggs.

Step 3

Brush both sides of the mushroom caps with olive oil and sprinkle them with garlic powder, salt, and black pepper.

Step 4

Place the seasoned mushroom caps gill-side up on the prepared baking sheet.

Step 5

Crack one egg into each mushroom cap, being careful not to let the egg overflow. If the mushrooms are small, consider discarding a bit of the egg white to prevent spills.

Step 6

Optional: Arrange cherry tomatoes around the mushrooms on the baking sheet for a roasted accompaniment.

Step 7

Bake the mushrooms in the preheated oven for 18-20 minutes, or until the eggs are set to your desired doneness (their whites should be fully cooked, but yolks can remain runny or firm based on preference).

Step 8

Remove the baking sheet from the oven and garnish each mushroom cap with chopped fresh parsley or a sprinkle of Parmesan cheese if desired.

Step 9

Serve the Portobello eggs warm, optionally alongside the roasted cherry tomatoes. Enjoy this wholesome and flavorful dish!

Nutrition Facts

Serving size	(863.7g)

Amount per serving	% Daily Value*
Calories	690.4

Total Fat 52.4g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 752.9mg	0%
Sodium 1632.1mg	0%
Total Carbohydrate 28.4g	0%
Dietary Fiber 7.1g	0%
Total Sugars 11.6g
Protein 37.5g	0%

Vitamin D 190.1IU	0%
Calcium 264.1mg	0%
Iron 6.9mg	0%
Potassium 2086.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 20.4%

Carbs: 15.5%