They are actually substantial enough to serve as a filling lunch or even as a meatless dinner. The combination of mushrooms and eggs is a classic one. There are several ways to go about it, but my favorite is to stuff portobello mushrooms with eggs and bake them in the oven. These breakfast mushrooms are a gorgeous and filling dish. I make them quite often because everyone always raves about them. They are ready in about 30 minutes, and they’re quite easy to make.
Ingredients
You’ll only need a few simple ingredients to make this tasty breakfast. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Portobello mushrooms: I suggest you try to find ones that are similar in size and that are not too deep. This will ensure that the eggs will cook evenly. Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. To season: Kosher salt, black pepper, and garlic powder. Eggs: I normally use large eggs, but in this recipe, it’s better to use medium eggs. Parmesan cheese: It’s best to use finely grated cheese and not coarsely shredded. Chopped parsley: I use it mostly for garnish. It does greatly enhance the appearance of this dish.
Instructions
Making these breakfast mushrooms is easy! Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps:
Your first step is to broil portobello mushrooms.Next, break an egg into each mushroom cap.Bake until the egg whites are set. That’s it! Breakfast is served.
Expert tip
The mushrooms are the stars of the show here, so choose them well. It’s best to use large, firm portobello mushrooms. You don’t want them too flat (or the egg will spill) or too deep (or the egg will take forever to cook).
Frequently asked questions
Variations
The best way to vary this recipe is to add spices. In addition to salt, pepper, and garlic powder, you could sprinkle the eggs with a little onion powder, chili powder, or red pepper flakes.
Serving suggestions
These tasty mushrooms make a fun weekend breakfast, a great lunch, or a filling meatless dinner when served with a salad or some steamed veggies. When I make them for dinner, I often serve them with a simple side of tomato salad. This makes for a delicious and colorful meal.
Storing leftovers
This dish is best enjoyed right away. If you must keep leftovers, do so only if the eggs are fully cooked. Place the leftovers on paper towels in an airtight container (to absorb extra liquid) and keep them in the fridge for up to 3 days. Replace the paper towels daily. Reheat them in the microwave, covered, on 50% power.
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