Mushroom Caps With Baked Eggs {A Meatless Monday Recipe

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?

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Mushroom Caps With Baked Eggs

These mushroom caps with baked eggs make a wonderful Meatless Monday meal and taste wonderful. You will not regret making them.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 333kcal

Author David & Debbie Spivey

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.

Notes

Select large, firm Portobello mushrooms, that are not too flat and not too deep. If the caps are too shallow the egg will spill out and if they are too deep they will take forever to cook. 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.

Nutrition

Calories: 333kcal | Carbohydrates: 8g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 233mg | Potassium: 732mg | Fiber: 2g | Sugar: 4g | Vitamin A: 575IU | Calcium: 129mg | Iron: 2.1mg

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