Breakfast Mushrooms Recipe
If you’re looking for a cozy, flavorful start to your morning that feels both indulgent and wholesome, this Breakfast Mushrooms Recipe is just the ticket. Imagine tender, juicy portobello mushrooms roasted to perfection, each one cradling a perfectly baked egg topped with a sprinkle of nutty parmesan and vibrant parsley. It’s a dish that’s simple yet packed with layers of comfort and nourishment, making it the kind of recipe you’ll want to turn to for an easy weekend brunch or a weekday breakfast that feels special.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an important role in giving the dish its character — from the meaty mushrooms to the creamy baked eggs and that final touch of brightness from fresh herbs.
- 4 portobello mushrooms (large): These act as a hearty, flavorful vessel for the eggs, offering a meaty texture and deep earthiness.
- Olive oil spray: Helps achieve a perfect, lightly crisped exterior on the mushrooms without weighing them down.
- 1/2 teaspoon Diamond Crystal kosher salt: A clean, balanced seasoning that enhances every element’s natural flavor.
- 1/2 teaspoon black pepper (divided): Adds just the right amount of gentle heat to keep each bite interesting.
- 1/2 teaspoon garlic powder: Lends a subtle punch of savory warmth that pairs beautifully with mushrooms and eggs.
- 4 medium eggs: The star of the show, baked to silky perfection inside the mushroom caps.
- 2 tablespoons parmesan cheese (grated): Sprinkled on top for a slightly salty, umami-rich finishing touch.
- 4 tablespoons parsley (chopped, for garnish): Freshens and brightens the dish with a lively pop of green and herbal flavor.
How to Make Breakfast Mushrooms Recipe
Step 1: Prep the Oven and Mushrooms
Start by preheating your broiler on high and placing a rack in the middle of the oven — this ensures an even, controlled heat that tenderizes the mushrooms without drying them out. Line a broiler-safe baking sheet with foil for easy cleanup. Then, gently wipe your portobello mushrooms clean and carefully remove the stems and gills. This little step prevents excess moisture and bitterness while creating a perfect cavity to hold the egg.
Step 2: Season and Broil the Mushrooms
Lightly spray both sides of your mushroom caps with olive oil, then sprinkle evenly with half the salt, black pepper, and garlic powder. Pop them into the oven and broil for about 5 minutes on each side until just tender — you’re looking for that slightly softened texture without losing the mushrooms’ rich, juicy flavor. This step builds a flavor foundation that’s both aromatic and savory.
Step 3: Bake with Eggs and Cheese
Once broiled, carefully remove any excess liquid from the mushroom caps. Switch your oven to bake mode at 400°F. Crack an egg into each mushroom — if your eggs are large, pour a bit of the egg white out before adding it to avoid overflow. Generously sprinkle grated parmesan over the eggs, then bake for about 15 minutes or until the whites are set but the yolks remain tender. This method gives you those luscious baked eggs nestled in meaty mushrooms that are bursting with flavor.
Step 4: Final Seasoning and Garnish
When the eggs come out of the oven, sprinkle the remaining salt and pepper over the top for just the right finishing touch. Pile on the chopped parsley for a fresh, inviting contrast. Your Breakfast Mushrooms Recipe is now ready to be savored!
How to Serve Breakfast Mushrooms Recipe
Garnishes
Fresh parsley is more than just a pretty face here — it lifts the earthiness of the mushrooms and adds a subtle herbal brightness. You might also consider a light drizzle of high-quality olive oil or a sprinkle of chili flakes if you like a little kick. These garnishes turn simple ingredients into a memorable bite.
Side Dishes
This recipe pairs beautifully with lightly toasted rustic bread or a warm croissant to soak up the rich egg yolks. For something heartier, serve alongside roasted potatoes or a fresh green salad dressed lightly with lemon vinaigrette, which complements the dish’s umami notes.
Creative Ways to Present
For a brunch gathering, serve these mushroom “egg cups” on a large wooden board garnished with additional herbs and wedges of lemon. You could even customize by adding sautéed spinach or crumbled crispy bacon inside each mushroom for extra indulgence. The visual impact of eggs baked right inside mushroom caps is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The mushrooms might release some moisture, so place a paper towel underneath to keep things from getting soggy.
Freezing
Because of the delicate texture of both mushrooms and eggs, freezing is not recommended for this recipe. The eggs can become rubbery, and mushrooms may lose their firmness once thawed, so it’s best enjoyed fresh.
Reheating
When reheating, do so gently in a low oven (around 300°F) for 10 minutes or until warmed through to maintain the tender texture of the eggs and mushrooms. Avoid the microwave if possible to keep the best flavor and texture.
FAQs
Can I use other types of mushrooms in this Breakfast Mushrooms Recipe?
Absolutely! While portobellos are perfect for their size and meaty texture, cremini or large white mushrooms can work too, though the cooking time may vary slightly due to their size and moisture content.
What if I prefer my eggs more well done?
If you like your yolks fully cooked, simply bake the mushrooms a few minutes longer, checking frequently to avoid drying out the mushrooms themselves.
Is this recipe suitable for a gluten-free diet?
Yes! This entire Breakfast Mushrooms Recipe is naturally gluten-free, making it a great option for anyone avoiding gluten, just be mindful with sides or bread if you add them.
Can I add other seasonings or herbs to this recipe?
Definitely. Feel free to experiment with thyme, rosemary, or even a pinch of smoked paprika to add a unique twist while maintaining the recipe’s cozy vibe.
How do I make sure the egg fits nicely inside the mushroom cap?
Using large portobello mushrooms and removing the gills creates a roomy cavity. If your eggs are extra large, cracking them into a bowl first helps control how much egg white you pour in, preventing overflow.
Final Thoughts
This Breakfast Mushrooms Recipe has quickly become a favorite for those mornings when you want comfort and elegance on your plate without fuss. It’s a beautiful balance of rich, earthy mushrooms and tender baked eggs that feels thoughtful yet wonderfully easy. Give it a try for your next breakfast or brunch—you might just find it turning into your new go-to dish that everyone raves about!
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Breakfast Mushrooms Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
This Breakfast Mushrooms recipe features large portobello mushrooms filled with baked eggs and topped with parmesan cheese and fresh parsley. It’s a wholesome, low-carb breakfast option that combines savory flavors with a beautiful presentation, perfect for a nutritious morning meal.
Ingredients
Mushrooms and Seasoning
- 4 large portobello mushrooms
- Olive oil spray
- 1/2 teaspoon Diamond Crystal kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
Egg and Toppings
- 4 medium eggs
- 2 tablespoons grated parmesan cheese
- 4 tablespoons chopped parsley (for garnish)
Instructions
- Preheat and prepare baking sheet: Preheat the broiler on high with an oven rack set in the middle position. Line a rimmed, broiler-safe baking sheet with foil for easy cleanup.
- Clean and prep mushrooms: Wipe the mushrooms clean with a damp paper towel. Twist off or cut out the stems carefully. Using a spoon, gently scrape out the gills from the underside of each mushroom cap to create space for the eggs.
- Season and broil mushrooms: Spray both sides of the mushrooms with olive oil. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder evenly. Place them gill side up on the prepared baking sheet and broil for about 5 minutes on each side until just tender.
- Drain and switch oven setting: Remove mushrooms from oven and drain any excess liquid. Change oven setting from broil to bake and reduce temperature to 400°F.
- Add eggs to mushrooms: Crack one egg into each mushroom cap. For large eggs, crack each into a small bowl first and remove some egg white if needed to avoid overflow before pouring into mushrooms.
- Top with cheese and bake: Sprinkle the eggs and mushrooms with grated parmesan cheese. Bake in the oven until the egg whites are fully cooked and set, approximately 15 minutes.
- Season and garnish: Sprinkle the baked eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Garnish with chopped parsley and serve warm.
Notes
- Use fresh, firm portobello mushrooms for best results.
- Removing some egg white for large eggs helps prevent overflow while baking.
- You can substitute parmesan cheese with other hard cheeses like pecorino or asiago.
- This recipe is versatile — add cooked spinach or herbs for extra flavor.
- Be careful when broiling; keep an eye to avoid burning the mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Broiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom with egg
- Calories: 160
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 186 mg
Keywords: breakfast mushrooms, baked eggs in mushrooms, portobello mushroom recipe, healthy breakfast, low carb breakfast
