Breakfast Mushrooms
User Reviews
5
Breakfast Mushrooms
Description
This recipe prepares large portobello mushrooms by cleaning, removing stems, and scraping out gills, then seasoning with kosher salt, black pepper, and garlic powder. They are broiled briefly on both sides until just tender to reduce moisture. After draining any released liquid, eggs are cracked directly into each mushroom cap, with some egg white removed if necessary to fit. The mushrooms, topped with grated Parmesan, are baked at 400°F until the egg whites are set but yolks still tender. Chopped parsley garnishes the finished dish for fresh flavor and color.
The result is a dish combining the meaty texture of portobello mushrooms with soft, baked eggs that retain their creaminess. The pre-broil step ensures the mushrooms hold shape and do not become soggy. The Parmesan adds a subtle savory richness complementing the eggs and mushrooms.
This savory dish is best served immediately to enjoy the texture of freshly cooked eggs and mushrooms. Leftovers can be refrigerated if eggs are fully cooked and reheated gently to retain moisture without becoming rubbery. Opt for firm, large portobellos with moderate depth to hold eggs without spilling or requiring overly long cooking times.
Ingredients
- 4 portobello mushrooms large
- olive oil spray form
- ½ teaspoon kosher salt divided; or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
- 4 egg medium
- 2 tablespoons Parmesan Cheese grated
- 4 tablespoons parsley chopped, for garnish
Instructions
- Preheat the broiler, setting the temperature to high. Set an oven rack in the middle of the oven. Line a rimmed, broiler-safe baking sheet with foil.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape off the gills.
- Spray the mushrooms with olive oil on both sides. Sprinkle them with ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder. Broil in the middle of the oven until just tender, about 5 minutes on each side.
- Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400°F.
- Break an egg into each mushroom. If your eggs are large, you'll need to break each egg into a small bowl and pour some of the egg white out before pouring the egg into the mushrooms.
- Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.
- Sprinkle the eggs with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Garnish with parsley and serve.
Notes
- Choose large, firm portobello mushrooms that are not too flat or too deep to hold eggs without spilling or overcooking.
- Cook eggs thoroughly to comply with food safety guidelines; bake eggs until whites are set but avoid overbaking that softens mushrooms excessively.
- If mushrooms release liquid during baking, drain carefully and blot with paper towels to prevent sogginess.
- Store leftovers only if eggs are fully cooked; keep in an airtight container with paper towels to absorb moisture, refrigerated up to 3 days, replacing towels daily.
- Reheat leftovers covered in the microwave at low power to avoid drying out; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 2mushrooms | |
| Calories | 258kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Sodium | 527mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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