Baked Portobello with Egg

by Amanda Hearn · 1 comment

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Egg Portobello MushroomPortobello caps are delicious and incredibly versatile. Here’s just one easy, and yummy, way I enjoying them.

This recipe very filling, and quick enough for a satisfying lunch or dinner.

Baked Portobello with Egg


  • Portobello Cap
  • Portobello Stem (or another small cap to dice up)
  • Salt & Pepper, to taste
  • 1/4 cup Olive Oil
  • 2 tsp Italian Seasoning (or fresh herbs)


  1. Prehead the oven to 350 degrees F.
  2. Wash and pat dry your mushroom caps. Remove and dice the stem.
  3. Mix olive oil with seasoning and brush the cap with this mixture. Toss the diced stem with the remaining mixture.
  4. Bake the cap (with the bottom up), with mushroom pieces for 15 minutes at 350 degrees F.
  5. Remove the dish from the oven. Scoop up the mushroom pieces and place them in the cap, creating a bit of a bowl in the center if possible.
  6. Carefully break the egg and place it in the center of the mushroom cap.
  7. Salt & Pepper to taste.
  8. Return it to the oven, set to broil and remove once the whites are done (approximately 5-7 minutes).
  9. Remove and enjoy!
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Amanda Hearn

Amanda Hearn

Founder of The Eco-Friendly Family, design geek, serial tanktopist, content creator, mother, coffee addict, & lover of fun. I am also a partner at Green Child Magazine & Put A Cup In It!
Amanda Hearn
Beth Rees January 30, 2016 at 10:37 pm

That looks amazing! I might have to make this for dinner tomorrow. I am loving eggs right now and what is better than mushrooms and cheese?

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