Baked Egg in a Mushroom

A fork slices into an egg in mushroom garnished with chopped parsley on a white plate.

5 from 3 votes

A Portabello Egg Bake is a soft and warming egg in mushroom breakfast combination of vegetables, healthy fats and protein.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Sides and Salads

Cuisine: American

Keyword: egg in mushroom

Servings:

Calories: 151kcal

Author: Jessica Haggard

Ingredients

2 whole portobello mushrooms
1 teaspoon coconut oil
2 whole eggs
2 tablespoons goat cheese
2 teaspoons fresh parsley chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper

US Customary - Metric

Instructions

Preheat the oven to 350 °F.
Remove the stem and inner gills of the mushrooms with a spoon. Rinse and pat dry.
Rub inside and outside thoroughly with oil.
Cover a baking sheet with parchment paper and arrange the mushrooms, so the underside is up, creating a bowl.
Crack an egg and pour it into each of the mushroom wells. Sprinkle with goat cheese. Garnish with parsley. Season with salt and pepper.
Bake for 15 minutes, until the eggs whites are cooked and the yolk is set. Remove from the oven and serve warm.

Video

Notes

Always taste-test and gradually add in ingredients while cooking so you can get to know the dish and adjust the seasonings as you like best.
The portobellos are the stars of the show, so make sure to clean them thoroughly. But since they’re so porous, avoid soaking them under water.
Oil the mushrooms. Rubbing the portobellos with coconut oil infuses the flavor and prevents them from burning as they bake.
Season the eggs well. Since this egg in mushroom idea is such a simple dish, it’ll need a generous pinch of salt and black pepper.
If your leftovers contain fresh veggies like tomatoes or spinach, they may turn mushy when frozen and thawed. Remove these ingredients before freezing and add them fresh when reheating.

Store: You can keep leftovers but only if the eggs are fully cooked. To store, stack leftovers with parchment paper in between layers, transfer into an airtight container, and then promptly place them in the fridge. Consume the leftovers within 3 to 4 days to maintain quality and freshness.

Serve: Try them with fresh fruit, a slice of toasted grain-free bread, fresh salad or steamed veggies, roasted zucchini, broccoli, bell peppers, asparagus, a side of homemade pickle relish, cooked quinoa with basil, parsley, cilantro, or a dollop of Greek yogurt.

Nutrition

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