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
Scale
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
