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5 from 2 votes

Portabello Egg Bake

A Portabello Egg Bake is a soft and warming breakfast combination of vegetables, healthy fats and protein.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Sides and Salads
Cuisine: American
Servings: 1 serving
Calories: 151kcal


  • 2 whole portobello mushrooms
  • 1 teaspoon coconut oil
  • 2 whole eggs add more eggs, if your mushrooms will hold them
  • 2 tablespoons goat cheese
  • 1 tbsp fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Preheat the oven to 350 degrees F.
  • Remove the stem and inner gills of the mushrooms with a spoon. Rinse and pat dry.
  • Rub inside and outside thoroughly with oil.
  • Arrange cap side down on a baking sheet covered with parchment paper. Crack an egg in 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.


Calories: 151kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 8g | Sodium: 1286mg | Fiber: 2g | Net Carbohydrates: 5g
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