Description
Portobello Egg Bake is a wholesome, low-carb recipe featuring baked eggs nestled in hearty portobello mushroom caps. It’s easy to prepare, packed with protein, and customizable with your favorite toppings.
Ingredients
- 2 large portobello mushroom caps
- 2 eggs (medium or small recommended)
- 1 tablespoon olive oil or melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheese (cheddar, mozzarella, or parmesan)
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- Optional toppings: cherry tomatoes (halved), fresh spinach, cooked bacon or sausage, chopped fresh herbs
Instructions
- Preheat oven to 400°F (200°C).
- Clean mushroom caps by wiping with a damp cloth. Remove stems and gills carefully with a spoon.
- Brush both sides of each mushroom cap with olive oil or melted butter. Place gill-side up on a parchment-lined baking sheet.
- Sprinkle with salt, pepper, and garlic.
- Crack one egg into each mushroom cap, being careful to avoid overflow.
- Top with shredded cheese and any optional toppings like tomatoes or spinach.
- Bake for 15–20 minutes, or until the egg whites are set and yolks reach your desired doneness.
- Remove from oven, let cool slightly, and garnish with fresh herbs if desired before serving.
Notes
- Pre-bake the mushroom caps for 5 minutes before adding the egg to reduce moisture.
- Use medium or small eggs to avoid spillage.
- Line the baking sheet for easier cleanup.
- Customize with your favorite cheeses or add-ins like chopped bacon or herbs.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom cap with egg
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 190mg
