Egg Stuffed Mushrooms
Elevate your brunch or dinner menu with these irresistible Egg Stuffed Mushrooms! Featuring earthy Portobello mushrooms as a savory base, each cap is filled with a perfectly baked egg and topped with a golden, garlicky bread crumb mixture enriched with Parmesan cheese and fresh parsley. This recipe is a delightful fusion of flavors and textures—silky egg yolks meet the crispy, buttery topping for a bite that's both comforting and gourmet. Ready in just 35 minutes, these elegant stuffed mushrooms are as simple to make as they are impressive to serve. Perfect as a protein-packed breakfast, brunch centerpiece, or low-carb dinner option, this one-dish wonder will wow your guests and your taste buds alike.
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Recipe Information
Ingredients
- 4 pieces large Portobello mushrooms
- 4 pieces eggs
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons grated Parmesan cheese
- 4 tablespoons bread crumbs
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Clean the Portobello mushrooms by gently removing the stems and scraping out the gills using a spoon. Be careful not to break the caps.
Brush the mushroom caps with 1 tablespoon of olive oil, and place them on a baking sheet, gill-side up.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.
Add bread crumbs to the skillet and toast them lightly, stirring until golden brown. Remove from heat and set aside.
In a small bowl, mix the toasted bread crumbs, grated Parmesan cheese, chopped parsley, salt, and black pepper. Combine well.
Sprinkle a teaspoon of the bread crumb mixture into each mushroom cap, creating a flat base for the egg.
Carefully crack an egg into each mushroom cap, being cautious not to break the yolk. Sprinkle a pinch of salt and pepper on each egg.
Top each mushroom with an even layer of the remaining bread crumb mixture. Place a small dollop of butter on top of each mushroom for added flavor.
Bake in the preheated oven for 18-20 minutes, or until the egg whites are set but the yolks remain slightly runny for a softer texture, or longer for fully-cooked yolks, as per your preference.
Remove from the oven and let the stuffed mushrooms cool slightly before serving.
Garnish with additional freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 487 mg | 10% | |
*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.
