Egg Stuffed Baked Portobello Mushroom

4.67 from 3 votes

Change up your mundane breakfast routine with a stuffed mushroom!

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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

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!).

Baked Eggs

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.

4.67 from 3 votes

Egg Stuffed Baked Portobello Mushroom

Try this delicious stuffed mushroom recipe for breakfast, with hearty and wholesome ingredients that taste divine.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 people
Serving Size 1 stuffed mushroom
Course Breakfast
Cuisine American


  • 4 portobello mushrooms large, 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 eggs large
  • 2 tablespoons parmesan cheese grated, optional
  • 1/4 cup parsley fresh, chopped


  • Preheat the oven broiler to high. Line a baking sheet with aluminum foil.
  • Coat the mushroom caps with 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!

Nutrition Information

Serving: 1stuffed mushroom | Calories: 188kcal | Carbohydrates: 6g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 417mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 9
Keywords Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, Keto, Low-Carb, Paleo, Quick and Easy, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. Tried multiple times – mushroom caps can’t contain an egg. The egg just went all over the place. If there’s something I’m not doing, instructions need to be clearer. Sounded like it tasted great though!

    1. Hi Rachel, I’m sorry the stuffed portobello recipe isn’t working for you! The mushroom tops shouldn’t have an issue holding the egg, is the egg overflowing? It’s possible the mushroom tops are over cooked (too soft) so the weight of the egg is causing the top to flatten and not “hold” the egg. You could try cooking the mushroom for less time, or even eliminate the cooking of the mushroom step before cracking the egg into the mushroom.

    2. I had to scoop the center of the mushroom out to keep it from spilling over. Tried twice.
      I also picked up the mushroom beforehand to mold the sides to be higher.

      Fifteen minutes on a higher temp still didn’t fully cook the egg. It took 25 minutes at 425.

      1. Each oven is different and cooking times may vary. The size of the mushroom will also affect cooing time. The mushrooms should also be cooked prior to adding the egg as stated in the instructions.

    1. Great question, Denise! Yes, you can bake these the night before and reheat for lunch. I would recommend slightly under cooking the Egg Stuffed Portobello, this way when you reheat in the microwave or oven it will be perfect!

  2. I just made these this morning. I will absolutely positively be making them again. They were spectacular.
    I almost had the same problems Rachel did, but I put the cheese down first, made a well in the center for the egg and it worked very well to contain the egg.
    What I LOVE best about this recipe is that it’s so easily completely adaptable to different tastes.

  3. I wish someone would tell me the secret of making the eggs stay in the mushroom. I’ve tried twice so far, but no luck.

  4. I am new at cooking portobello mushrooms. Do they have gills like other mushrooms and if so do you scrape them out

    1. Jean, Yes, they do. It’s not necessary to scrape them out but you certainly can. It’s really a personal preference.

  5. I hollowed out some of the portobello mushroom flesh to create a well for the egg, I mixed what flesh I’d taken out with the Parmesan and placed that on top.

  6. I tried a couple times before getting it right – I had the same trouble Rachel, Alvita and Johnny had. I had to buy smaller mushrooms (I had always bought larger ones before – steak size) – think egg size. Look for well-formed ones with a definite bowl shape, and just rinse them carefully to keep the rim of the bowl intact. I did not scrape out the gills – that seems to make them collapse ann spill the egg. Keep trying – they are great one you get it right!

  7. Hi folks, I just tried it and although I think it looks absolutely delicious and a great idea It came up bland due to the mushroom. Along with that the egg kept sliding off. Would anyone have any suggestions? I am using a toaster oven.

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