Breakfast Mushrooms Recipe

These breakfast mushrooms are perfect when you host brunch and are also easy enough to make for your family.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 258kcal

4 portobello mushrooms see notes below
Olive oil spray
½ teaspoon Diamond Crystal kosher salt divided; or ¼ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper divided
½ teaspoon garlic powder
4 medium eggs
2 tablespoons Parmesan cheese grated
4 tablespoons parsley chopped, for garnish

Preheat the broiler to high. Set an oven rack in the middle of the oven. Line a rimmed, broiler-safe baking sheet with foil.
Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape off the gills.
4 portobello mushrooms
Spray the mushrooms with olive oil on both sides. Sprinkle them with ¼ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ¼ teaspoon of garlic powder.
Broil the mushrooms in the middle of the oven just until tender and some of their moisture has been released, about 4-5 minutes per side. Watch them closely, especially if the caps are relatively thin. If they are shrinking or flattening quickly, remove them from the broiler sooner.
Olive oil spray, ½ teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400°F.
Break an egg into each mushroom. If your eggs are large, break each egg into a small bowl and pour some of the egg white out before pouring the egg into the mushrooms.
4 medium eggs
Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.
2 tablespoons Parmesan cheese
Sprinkle the eggs with the remaining ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Garnish with parsley and serve.
4 tablespoons parsley

The FDA recommends cooking eggs thoroughly.
Seasonings, especially salt, are just guidelines. Adjust to taste.
During the final step of baking, bake just until the egg whites are cooked. Baking too long will result in mushy mushrooms that have released their liquid into the eggs. But even if that happens, do not despair: carefully drain the liquid and place the mushrooms on paper towels to soak as much of the liquid as you can.
Use large, firm portobello caps with thick edges and a noticeable cup shape. Avoid thin, soft, or nearly flat mushrooms. The mushrooms shrink considerably during the initial broiling, and thin or shallow caps can flatten, making it difficult for them to hold the eggs. After the initial broiling, the caps should still be slightly cupped and able to hold an egg. If they have flattened significantly, don't crack the eggs into them, as the eggs can slide off. Instead, cook the eggs separately.
These mushrooms are best enjoyed right away. If you must keep leftovers, do so only if the eggs are fully cooked. Place the leftovers on paper towels in an airtight container (to absorb extra liquid) and keep them in the fridge for up to 3 days. Replace the paper towels daily. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.