Portobello Eggs Recipe

Start your day with a gourmet twist! These Portobello Eggs are a delicious and elegant breakfast or brunch option. Savory, earthy portobello mushrooms create the perfect cup for a perfectly cooked egg. This single-serve recipe is easily scalable for a crowd and makes a fantastic addition to sandwiches or salads. Get ready to impress!

Prep Time 5 mins

Cook Time 12 mins

Calories 129.8 kcal

Protein 16g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Portobello Eggs

Portabella Mushroom
1 large egg
1 teaspoon olive oil
Rosemary
Basil
Pinch of salt
Pinch of freshly ground black pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Portobello Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Portobello Eggs

Preheat oven to 325°F (160°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Select one large portobello mushroom cap (about 4-5 inches in diameter). Remove the stem and gently clean the cap with a damp cloth.
Place the mushroom cap gill-side up on the prepared baking sheet.
Drizzle the mushroom cap with 1 teaspoon olive oil.
Season generously with 1/4 teaspoon dried herbs (Italian mix recommended), a pinch of salt, and a pinch of freshly ground black pepper.
Carefully crack one large egg directly into the cup of the mushroom cap.
Bake for 10-12 minutes, or until the egg white is completely set and the yolk is cooked to your desired consistency.
Carefully remove from the oven and serve immediately. Optional: Top with shredded cheese (cheddar, parmesan, or Gruyere are excellent choices) during the last 2 minutes of baking.