love breakfast for supper, especially when it is cold outside. With the first day of fall quickly approaching, this recipe for mushroom caps with baked eggs will make a great meal no matter what time of day it is.
I’m just not a morning person. I never have been. In fact, I cannot stand the sight of food until I’ve been up at least a couple of hours. I get it from my mama. She’s not a breakfast person either.
For months, I have seen countless recipes for eggs baked inside mushroom caps with enticing photos. I could just imagine how good they would be and all of the recipes said that mushrooms with eggs were easy to make. I finally decided to try these for myself.
First, I’m gonna share this recipe, and then I’m going to tell you how I really feel about this recipe.
Mushroom Caps With Baked Eggs
Set oven rack in the middle of the oven. Preheat broiler, setting the temperature to high. Line a baking sheet with foil.
Wipe the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.
In a small bowl, combine the oil and garlic powder. Brush the inside and outside of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper.
Broil 5 minutes on each side, or until just tender.
Remove mushrooms from the oven. Switch the oven from broil to bake, set the temperature to 400 degrees F. Break an egg into each mushroom. Bake 15 minutes, until egg whites are cooked.
To serve, sprinkle the eggs with cheese and garnish with parsley and chives, salt and pepper.
Notes:
Choose Portobello mushrooms with edges that round over towards the opening of the cap. This will help keep the eggs contained, especially when transferring them into the oven. Make sure the mushrooms you get are not cracked, otherwise the eggs and sauce will leak out while cooking.To fill the mushrooms easily, crack each egg into a small cup first, then pour into the mushroom.
Cooking times for baked eggs can vary between ovens. Usually, it takes 15 minutes, but can take up to 25 minutes. Check the caps at 15 minutes, then every couple of minutes after that.
Remember, eggs will continue to cook after you take them out of the oven. Bake just until the egg whites are cooked. I recommend taking them out while the whites are still slightly wobbly. They will set by the time you get it to the table, sit own.
Baking too long will result in mushy mushrooms that have released their liquid into the eggs. If this happens, carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
How I really feel about this recipe:
These mushroom caps with baked eggs make a wonderful Meatless Monday meal and taste wonderful. You will not regret making them. They are very filling and you will leave the table feeling satisfied.
BUT to be perfectly honest, making them kind of stressed me out. Baked eggs go from under to overcooked very quickly and trying to make these without messing up the eggs was a little unsettling. All that watching and waiting to ensure they are not too done nor under-cooked is tiresome!
All of the notes I have above are proof of that. I even had one mushroom to split and had to foil it up so that the egg wouldn’t ooze out onto the sheet pan (scroll back up, you’ll see it).
Next time, I’m gonna fry the egg over easy and delicately place it onto a baked mushroom cap. That’s less stressful and you get the same result.
Have you ever baked eggs inside of mushroom caps? Did you find it to be stressful?
Mushroom Caps With Baked Eggs
Ingredients
- 4 Portobello mushrooms large, stems removed, wiped clean
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- ½ teaspoon garlic powder
- 4 large eggs
- 2 tablespoons mozzarella cheese shredded
- parsley and chives coarsely chopped, for garnish
Instructions
- Set oven rack in the middle of the oven. Preheat broiler, setting the temperature to high. Line a baking sheet with foil.
- Wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.
- In a small bowl, combine the oil and garlic powder. Brush the inside and outside of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper.
- Broil 5 minutes on each side, or until just tender.
- Remove mushrooms from the oven. Switch the oven from broil to bake, set the temperature to 400 degrees F.
- Break an egg into each mushroom. Bake 15 minutes, until egg whites set.
- To serve, sprinkle the eggs with cheese and garnish with parsley and chives.
Julie is Hostess At Heart says
Beautiful dish and gorgeous photos!
The Mountain Kitchen says
Thank you, Julie! Have a great week!
dorannrule says
This sounds so good but such a pain to put together and then watch carefully. Why not saute some mushroom pieces to include in an omelet or scarambled eggs? Yum. I’m getting hungry and I just had breakfast. 🙂
The Mountain Kitchen says
Sometimes I just have to have that rich creamy yolk, Dor! But I do love the way you think. It’s about brunch time… 😉
Jenny says
Debbie, these look delicious! I want to learn how to make these, because my vegetarian daughter loves mushrooms, and it would be a good way to give her protein. I can see how it could be stressful getting the eggs just right (especially for photos–which are beautiful, by the way!). I think I will try frying the egg first too. Thank you for the advice! 🙂
The Mountain Kitchen says
Happy to share, Jenny! It may not be so stressful if you really get to know your oven. Trial and error. Your daughter will love them! ?
Cheryl "Cheffie Cooks" Wiser says
Hey Debbie, no I have never done portobellos this way. Only scrambled eggs and bacon pieces and cheese baked in oven. I see your point about wanting the runny yolk. I do not have time personally to fuss with it as you can imagine but I am happy to read you tackled and succeeded my friend, nice job! Cheryl X
The Mountain Kitchen says
Thank you, Cheryl. Like the sound of those scrambled eggs and bacon pieces… Yummy!
chitrajagdish says
Mushroom caps – wow that sounds great Debbie….yummm
The Mountain Kitchen says
Thanks! ?
Anna Buckley says
Yum! What a great idea.