Portobello mushroom baked eggs with parmesan and parsley
Indulge in a deliciously easy breakfast or brunch with these baked portobello mushrooms stuffed with savory eggs, topped with parmesan and fresh parsley. Ready in under 30 minutes, these mushrooms are seasoned to perfection with simple spices for an irresistible, healthy meal.
Cook time 25 min
Prep time 5 min
Ingredients:
4 mushrooms1 short spray cooking spray oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
4 eggs
2 tbsp grated parmesan cheese
4 tbsp fresh parsley
Portobello mushroom baked eggs with parmesan and parsley is a delicious and nutritious dish that's perfect for breakfast, brunch, or even a light lunch. This recipe combines the earthy flavors of portobello mushrooms with creamy baked eggs and the savory touch of parmesan cheese, all topped off with fresh parsley for a burst of freshness. It’s simple to make, yet feels gourmet and satisfying.
Instructions:
Preheat your oven to 375°F (190°C).
- Carefully clean the portobello mushrooms with a damp cloth to remove any dirt.
- Remove the stems and use a spoon to gently scrape out the gills if preferred.
- Place the mushrooms on a baking tray lined with parchment paper or lightly greased with cooking spray.
- Lightly spray each mushroom cap with cooking spray oil.
- Season the mushrooms evenly with the salt, black pepper, and garlic powder.
- Place the baking tray with the seasoned mushrooms in the preheated oven.
- Bake the mushrooms for about 10 minutes until they start to soften.
- Carefully take the mushrooms out of the oven.
- Crack one egg into each mushroom cap. Try to keep the yolk intact.
- Return the tray to the oven and bake for another 10-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
- Sprinkle the grated parmesan cheese evenly over each baked egg in the mushroom caps.
- Bake for an additional 2-3 minutes until the cheese has melted and is slightly golden.
- Remove from the oven and let the mushrooms cool for a minute.
- Garnish with freshly chopped parsley.
- Serve immediately, and enjoy your delicious portobello mushroom baked eggs!
Tips:
- Preheat your oven to 375°F (190°C) before you start preparing the mushrooms.
- Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon for a smoother base.
- Lightly spray the mushrooms with cooking spray oil to prevent them from sticking to the baking sheet.
- Season the mushrooms with salt, black pepper, and garlic powder to enhance the flavors.
- Crack the eggs into a small bowl first to ensure that you don't break the yolks, then carefully pour them into the mushroom caps.
- Bake the mushrooms for about 15-20 minutes, or until the eggs are set to your desired level of firmness.
- Sprinkle the grated parmesan cheese over the eggs during the last 5 minutes of baking to allow it to melt slightly.
- Garnish with freshly chopped parsley right before serving to add a pop of color and freshness.
Enjoy your Portobello mushroom baked eggs with parmesan and parsley as a standalone dish or pair it with a side salad or crusty bread for a more complete meal. This combination of flavors and textures is sure to become a favorite in your recipe collection. Happy cooking!
Nutrition per serving
2 ServingsCalories 230kcal
Protein 20g
Carbohydrates 11g
Fiber 2.34g
Sugar 3.64g
Fat 12g
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