Baked Portobello Eggs

Baked Portobello Eggs

Baked Portobello Eggs

Baked Portobello Eggs
Course: Breakfast, Dinner, Lunch
Keyword: Eggs
Servings: 4
Calories: 103kcal


  • 4 large Portobello mushrooms stem removed, wiped clean
  • Olive oil spray make your own using a spray bottle
  • 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1/2 tsp garlic powder
  • 4 large eggs
  • tbsp grated parmesan cheese
  • 4 tbsp chopped parsley for garnish


  • Preheat broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil
  • Spray the mushroom caps with olive oil cooking spray on both sides
  • Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper and ¼ teaspoon garlic powder
  • Broil 5 minutes on each side, or until just tender
  • Remove mushrooms from oven
  • Switch oven from broil to bake, setting temperature to 400 degrees
  • Break an egg into each mushroom
  • Sprinkle with cheese
  • Bake 15 minutes, until egg whites are cooked
  • Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper
  • Garnish with parsley, and serve


Calories: 103kcal | Carbohydrates: 4g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 211mg | Sodium: 381mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg
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