baked eggs in portobello mushrooms

Baked Eggs In Portobello Mushrooms

This post may contain affiliate links (disclosure). 

These delicious and easy baked eggs in portobello mushrooms are a great low carb and keto friendly breakfast or brunch. Made with just two main ingredients, they take just 5 minutes to prep and can be made ahead of time.

baked eggs in portobello mushrooms

I just know you are going to love these egg filled portobello mushroom caps! The eggs are so perfectly runny and they require minimal prep. The mushrooms and eggs are baked together in the oven for a fuss free breakfast that’s fancy enough to serve to guests.

Baked eggs in portobello mushrooms are low carb and keto friendly. With no added added sugar or processed ingredients they are paleo, gluten-free, dairy-free and vegetarian. Each stuffed mushroom is around 80 calories and they are low in fat.

The baked portobellos with eggs on a baking sheet

Baked Eggs In Portobello Mushrooms Ingredients

With only two main ingredients, there’s no excuses not to try this delicious low carb breakfast!

  • Portobello mushroom caps
  • Eggs
  • Salt and pepper

You don’t need any fancy equipment either, just a baking sheet and some parchment paper.

Four baked eggs in mushrooms ready to serve

How To Make Baked Eggs In Portobello Mushrooms

This yummy mushroom and egg breakfast comes together so quickly and easily. They are ready to serve in 30 minutes and most of that time is hands off.

Preheat the oven and put the portobello caps on a baking sheet gill side up, sprinkle with salt and pepper and bake for 10 minutes.

The mushroom caps on a baking sheet

Remove the mushrooms from the oven. Crack each egg into the portobello cap.

Eggs cracked into the mushroom caps

Sprinkle with some more salt and pepper.
If needed, adjust the portobellos by turning them or putting them right next to each other or propping them with crimped up foil so the eggs don’t slide out of them.

salt and pepper added to the eggs before baking

Put portobellos with eggs in the oven and bake for 15 minutes.

Four baked portobellos with eggs on parchment paper

What do you serve with these baked eggs and mushrooms?

This low carb breakfast is great by itself, feel free to serve it with a side of veggies for brunch or with a slice of toast if you like. These filled mushrooms aren’t just for breakfast, you can also serve them up for dinner, try them with:

The eggs and mushrooms after being bakes

Can you make these baked eggs ahead of time?

Baked eggs in portobello mushrooms are a great option for meal prep breakfast. Let them cool completely before storing in an airtight container in the fridge. They will keep well for 3 to 4 days.

You can reheat them in the microwave for 1 1/2 to 2 minutes to serve, or heat them through in the oven.

A portobello with baked egg on a white plate

Add-Ins To These Mushrooms and Baked Eggs

These baked eggs are delicious as they are, but you can easily add in other fillings if you like! Try adding these things into the mushroom caps before adding the egg:

Or try seasoning them with:

Four baked eggs in mushroom caps

Baked eggs in portobello mushrooms for a healthy low carb breakfast

This is such a great low carb breakfast option, made with simple and unprocessed ingredients, they are such a great way to start the day. The mushrooms are so meaty and their earthiness works so well with the rich and creamy egg.

The eggs

Eggs are rich in vitamins D, B6 and B12 as well as minerals like zinc and iron. They contain a good amount of protein and are loaded with healthy fats.

The mushrooms

Portobello mushrooms contain a lot of antioxidants and are high in vitamin D and B. They are naturally low in calories, fat and sodium and are a good source of dietary fiber.

Close up of a portobello with baked egg

Use Fresh Eggs!

For the best tasting breakfast, make sure your eggs are fresh, and if possible, buy free run / organic eggs.

To check if your eggs are fresh before using them, place them in a bowl of water. If they sink to the bottom they are good to use. If they float to the top, it’s best to discard them.

The baked breakfast on a baking sheet

How To Prep Portobello Mushrooms

It’s best not to wash mushrooms under water as they will absorb the water and steam when they are cooked which can make them mushy.

You can either wipe the mushrooms with a damp cloth, or peel off the outer skin.

A fork breaking the yolk in the baked egg

More Easy Low Carb Breakfast Recipes

Baked Eggs In Portobello Mushrooms

These baked eggs in portobello mushrooms are amazing! They look so cool and taste delicious! This is a perfect healthy low-carb breakfast and brunch recipe!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: baked eggs, eggs, mushroom, portobello
Cooking Method: Oven
Diet: Gluten-Free, Keto / Low-Carb, Paleo, Vegetarian
Servings: 4
Calories: 81kcal

Ingredients

  • 4 large portobello mushroom caps
  • 4 eggs
  • Salt and pepper to taste

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)

Instructions

  • Preheat the oven to 400F. Line a baking sheet with parchment paper.
  • Put the portobello caps on a baking sheet gill side up, sprinkle with salt and pepper and bake for 10 minutes.
  • Remove the mushrooms from the oven. Crack each egg into the portobello cap and sprinkle with some more salt and pepper. If needed, adjust the portobellos by turning them or putting them right next to each other or propping them with crimped up foil so the eggs don't slide out of them.
  • Put portobellos with eggs in the oven and bake for 15 minutes.

Notes

Please browse all of my breakfast recipes and low carb recipes for yummy inspiration!
NEVER MISS A RECIPE!I publish a new recipe several times per week. Want the new recipes in your inbox? Sign up for FREE notifications!

Nutrition

Calories: 81kcal | Carbohydrates: 4g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg
Click Here To Save This Recipe On Pinterest

See also:

Save this for later on your social media:


Get Melanie's FREE Recipes In Your Inbox!

1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe (only if you tried it, otherwise leave blank)