I have to admit something: I love eating breakfast for dinner. It brings me such comfort and joy to whip dinner together with the ease of breakfast. And who says that eggs have to be saved for breakfast alone? There’s almost nothing about an egg stuffed baked portobello mushroom that screams “Eat me only in the morning!”
Even if I am eating this recipe for breakfast, I love the way it breaks me out of my normal routine of chia puddings, oatmeal, or breakfast smoothies. And there’s so much to love about this recipe! It certainly doesn’t hurt that the most exotic ingredient in it is the mushrooms. I almost always have everything else on hand at all times! I’m also pretty into the fact that this comes together in a short 20 minutes, with almost no hands-on time.
In the past, I’ve mostly used portobello mushrooms as a “pizza dough” for mini pizzas, but they’re so much more versatile than that. They’re the perfect vehicle to change up your mundane breakfast routine!
Portobello mushrooms (also spelled portabella mushrooms) are some of the largest mushrooms available at the grocery store. They’re huge versions of crimini mushrooms which have grown to four to six inches in diameter. They have a large flat cap with dark brown gills, and their size and structure make them the perfect substitute for bread or pizza dough in recipes.
Because of their large size and open gill structure, portobello mushrooms have deep, earthy flavors and meaty texture. This texture is accentuated when the mushroom cap is cooked, which is why this mushroom is a particularly good meat-replacement for vegetarian meals. It’s not uncommon for restaurants to use a portobello mushroom instead of a vegetable patty on meat-free burger sandwiches.
In addition to their incredible flavor, their size makes them really impressive. When you remove the stem and use the portabella whole, you end up with a really dramatic looking dish. In this case, your baked eggs will shimmer and shine on top of the beautiful portabella cap. The whole meal will look really professional as you bring it to the table (and no one will know how easy it was to pull off!).
It’s easy to get tired of the same old breakfast routine. I can only eat so many poached and fried eggs before they become boring, and after a few weeks I’m over eating oatmeal and smoothies every day. You might think that baked eggs are the same as fried eggs, but it’s their texture that will get you hooked.
When the egg bakes in a very hot oven (400 degrees), something magical happens: the yolk fully cooks, but it becomes super creamy and rich. It gets this beautiful texture that you will notice as soon as you take your first bite. This doesn’t happen with fried eggs, even if you take your eggs all the way to over-hard.
The added benefit of baking the eggs comes from reduced fat content. You don’t have to worry about the egg sticking to the portobello mushroom because you want it that way. So, there’s no need to add any extra oil in order to cook the eggs.
Cooking eggs this way is also the easiest way to cook eggs for a crowd. Whether you’re serving this meal for breakfast or for dinner, you won’t have to find yourself slaving away in the kitchen, watching the eggs to make sure they don’t overcook. All you need to do is pop them in the oven and voila—they’re done and ready to serve!
I love serving this egg stuffed baked portobello mushroom recipe with a side of arugula salad. The salad really brings out some nice spiciness and makes all the flavors pop. I can’t wait for you to try this new favorite breakfast recipe (or, breakfast for dinner, we’re not judging!). Let me know what you think in the comments.
Yields: 4 servings | Serving Size: 1 stuffed mushroom | Calories: 188 | Total Fat: 14g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 191mg | Sodium: 417mg | Carbohydrates: 6g | Fiber: 2g | Sugar: 3g | Protein: 12g | SmartPoints (Freestyle): 9
- 4 large portobello mushrooms, stem removed, wiped clean
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 4 large eggs
- 2 tablespoons grated Parmesan cheese, optional
- 1/4 cup fresh parsley, chopped
- Preheat the oven broiler to high. Line a baking sheet with aluminum foil.
- Coat the mushroom caps with the olive oil on both sides. Sprinkle with half the salt, half the pepper, and half the garlic powder. Broil 5 minutes on each side, or until just tender.
- Remove mushrooms from oven and drain off any liquid. Change the oven temperature to 400 degrees.
- Break an egg into each mushroom and top with parmesan cheese. Bake 15 minutes, until egg whites are cooked.
- Season with remaining salt, pepper, and garlic powder. Top with the parsley. Serve and enjoy!