Portobello Eggs
Elevate your breakfast or brunch game with these delicious and nutrient-packed Portobello Eggs! This easy-to-make recipe transforms hearty Portobello mushroom caps into edible bowls for perfectly baked eggs, seasoned with garlic, salt, and pepper. Roasted to perfection in the oven, these protein-rich delights can be customized with optional toppings like juicy cherry tomatoes, fresh parsley, or a sprinkle of Parmesan cheese for an extra layer of flavor. With just 10 minutes of prep and a short cooking time, this dish is as convenient as it is wholesome. Whether you’re looking for a low-carb, vegetarian-friendly option or a stunning addition to your morning spread, Portobello Eggs deliver on both taste and presentation.
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Recipe Information
Ingredients
- 4 pieces Portobello mushroom caps
- 4 pieces Large eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 pieces Cherry tomatoes (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
- 2 tablespoons Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Portobello mushrooms by gently wiping them clean with a damp paper towel. Carefully remove the stems and scrape out the gills using a spoon to create a hollow space for the eggs.
Brush both sides of the mushroom caps with olive oil and sprinkle them with garlic powder, salt, and black pepper.
Place the seasoned mushroom caps gill-side up on the prepared baking sheet.
Crack one egg into each mushroom cap, being careful not to let the egg overflow. If the mushrooms are small, consider discarding a bit of the egg white to prevent spills.
Optional: Arrange cherry tomatoes around the mushrooms on the baking sheet for a roasted accompaniment.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the eggs are set to your desired doneness (their whites should be fully cooked, but yolks can remain runny or firm based on preference).
Remove the baking sheet from the oven and garnish each mushroom cap with chopped fresh parsley or a sprinkle of Parmesan cheese if desired.
Serve the Portobello eggs warm, optionally alongside the roasted cherry tomatoes. Enjoy this wholesome and flavorful dish!
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 530 mg | 11% | |
*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.
