Eggs Baked in Portobello Mushrooms Recipe

Introduction

This simple and elegant dish features eggs baked inside hearty Portobello mushrooms, making for a nutritious and visually appealing breakfast or light meal. The combination of earthy mushrooms, fresh spinach, and fragrant basil creates a delicious base for perfectly cooked eggs.

Ingredients

• 4 Portobello mushrooms
• 4 eggs
• 60 g (2 cups) spinach, chopped
• 1 pinch sea salt and ground black pepper
• 2 tablespoons fresh basil, chopped

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan)/400°F/Gas 6.
2. Step 2: Peel the Portobello mushrooms gently to remove any dirt without washing, then remove the stems.
3. Step 3: Place the mushrooms on a baking tray with the stem side facing up.
4. Step 4: Divide the chopped spinach and fresh basil evenly among the mushroom caps.
5. Step 5: Carefully crack one egg into each mushroom, trying to keep the yolk intact.
6. Step 6: Season each mushroom with a pinch of sea salt and ground black pepper.
7. Step 7: Bake in the preheated oven for 15 to 18 minutes, or until the egg whites are fully cooked but the yolks remain runny or set according to your preference.

Tips & Variations

• Use the freshest eggs possible for best taste—place eggs in a bowl of water; fresh eggs sink, while old eggs float and should be discarded.
• Allow refrigerated eggs to come to room temperature before baking for even cooking.
• Swap spinach for other leafy greens like kale if desired.
• Add chopped cooked bacon along with the spinach for a heartier, meaty version.
• Season generously with sea salt and black pepper to enhance the simple flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, but avoid overcooking to keep the eggs tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, large mushrooms with a sturdy cap like portobello work best, but you can try large cremini or even stuffed white mushrooms as a variation.

How do I make sure the eggs cook evenly in the mushrooms?

Using room temperature eggs helps, and baking at a consistent temperature while checking around the 15-minute mark ensures the whites are set without overcooking the yolks.

Eggs Baked in Portobello Mushrooms Recipe

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★★★★★

4.6 from 70 reviews

This simple and nutritious recipe features eggs baked inside portobello mushroom caps, layered with fresh spinach and basil for a flavorful, low-carb breakfast or light meal. The dish requires minimal ingredients, easy preparation, and uses the oven for a deliciously satisfying and wholesome result.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Mushroom and Egg Base

• 4 Portobello mushrooms
• 4 Eggs

Vegetables and Herbs

• 60 g (2 cups) Spinach, chopped
• 2 tablespoons Fresh basil, chopped

Seasonings

• 1 pinch Sea salt
• 1 pinch Ground black pepper

Instructions

1. Preheat the oven: Set your oven to 200°C (180°C fan/400°F/Gas mark 6) to ensure it reaches the correct temperature for baking the mushrooms and eggs evenly.
2. Prepare the mushrooms: Peel the portobello mushrooms carefully without washing them to avoid absorbing water. Remove the stems from each mushroom to create a cavity for the eggs.
3. Arrange mushrooms on tray: Place the cleaned mushrooms stem-side up on a baking tray to keep the filling secure while baking.
4. Add spinach and basil: Evenly divide the chopped spinach and fresh basil among the mushroom caps, layering them inside the cavity where the stems were removed.
5. Crack eggs into mushrooms: Carefully crack one egg into each mushroom cap on top of the spinach and basil, making sure not to break the yolk.
6. Season the eggs: Sprinkle each egg with a pinch of sea salt and freshly ground black pepper to enhance the flavors of the dish.
7. Bake until cooked: Place the baking tray in the oven and bake for 15-18 minutes, or until the egg whites are fully set but the yolks are cooked to your preferred doneness.

Notes

• Use fresh, high-quality eggs for the best taste and texture. To check freshness, place eggs in a bowl of water; fresh eggs sink while old eggs float and should be discarded.
• Allow refrigerated eggs to come to room temperature before baking for more even cooking.
• Spinach can be swapped for other leafy greens such as kale depending on your preference or availability.
• For a heartier meal, add some chopped cooked bacon along with the spinach before baking.
• Generously season the eggs as this simple recipe relies heavily on seasoning for flavor depth.

Keywords: baked eggs, portobello mushrooms, healthy breakfast, low carb, spinach, basil, easy recipe