Breakfast Mushrooms - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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Eggs baked in portobello mushrooms are lovely for breakfast and are perfect when you have people over for brunch.

They are actually substantial enough to serve as a filling lunch or even as a meatless dinner.

Breakfast Mushrooms - Healthy Recipes Blog (1)

The combination of mushrooms and eggs is a classic one. There are several ways to go about it, but my favorite is to stuff portobello mushrooms with eggs and bake them in the oven.

These breakfast mushrooms are a gorgeous and filling dish. I make them quite often because everyone always raves about them.They are ready in about 30 minutes, and they're quite easy to make.

Jump to:
  • Ingredients
  • Instructions
  • Expert tip
  • Frequently asked questions
  • Variations
  • Serving suggestions
  • Storing leftovers
  • Related recipes
  • Foodie Newsletter
  • Recipe Card
  • Reviews

Ingredients

You'll only need a few simple ingredients to make this tasty breakfast. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Portobello mushrooms: I suggest you try to find ones that are similar in size and that are not too deep. This will ensure that the eggs will cook evenly.

Olive oil spray: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.

To season: Kosher salt, black pepper, and garlic powder.

Eggs: I normally use large eggs, but in this recipe, it's better to use medium eggs.

Parmesan cheese: It's best to use finely grated cheese and not coarsely shredded.

Chopped parsley: I use it mostly for garnish. It does greatly enhance the appearance of this dish.

Instructions

Making these breakfast mushrooms is easy! Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:

  • Your first step is to broil portobello mushrooms.
  • Next, break an egg into each mushroom cap.
  • Bake until the egg whites are set. That's it! Breakfast is served.
Breakfast Mushrooms - Healthy Recipes Blog (2)

Expert tip

The mushrooms are the stars of the show here, so choose them well. It's best to use large, firm portobello mushrooms. You don't want them too flat (or the egg will spill) or too deep (or the egg will take forever to cook).

Frequently asked questions

Should I remove the gills?

Yes, it's best to remove them, although not mandatory. Removing the gills helps prevent the mushrooms from releasing too much water and becoming soggy.

Do you wash mushrooms before using them in a recipe?

You should clean mushrooms, but it's best to do so with damp paper towels. If you wash them they'll absorb water and become soggy.

How can I prevent the mushrooms from being soggy?

Here's what you can do to ensure the mushrooms are not soggy:

1. Wipe them clean, don't wash them (they absorb water).

2. Remove the gills. They tend to release a lot of liquid (I admit to not always doing this!).

3. Pre-broil them to release some of the water.

4. 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.

Variations

The best way to vary this recipe is to add spices. In addition to salt, pepper, and garlic powder, you could sprinkle the eggs with a little onion powder, chili powder, or red pepper flakes.

Serving suggestions

These tasty mushrooms make a fun weekend breakfast, a great lunch, or a filling meatless dinner when served with a salad or some steamed veggies.

When I make them for dinner, I often serve them with a simple side of tomato salad. This makes for a delicious and colorful meal.

Storing leftovers

This dish is 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, on 50% power.

Breakfast Mushrooms - Healthy Recipes Blog (3)
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Recipe Card

Breakfast Mushrooms - Healthy Recipes Blog (8)

4.92 from 261 votes

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Breakfast Mushrooms

These breakfast mushrooms are in fact substantial enough to serve as a filling lunch or a meatless dinner.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 2 servings

Calories: 258kcal

Author: Vered DeLeeuw

Ingredients

  • 4 large portobello mushrooms
  • Olive oil spray
  • ½ teaspoon Diamond Crystal kosher salt divided
  • ½ teaspoon black pepper, divided
  • ½ teaspoon garlic powder
  • 4 medium eggs
  • 2 tablespoons grated Parmesan cheese
  • 4 tablespoons chopped parsley for garnish

Instructions

  • Preheat the broiler, setting the temperature 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 out the gills.

  • Spray the mushroom caps with olive oil cooking spray on both sides. Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon pepper, and ¼ teaspoon garlic powder. Broil until just tender, about 5 minutes on each side.

  • Remove the mushrooms from the oven. Drain any liquids. Switch the oven from broil to bake, setting the temperature to 400 degrees F.

  • Break an egg into each mushroom. If your eggs are large, you'll probably need to break each egg into a small bowl and pour some of the egg white out before pouring it into the mushrooms.

  • Sprinkle the mushrooms with the cheese. Bake until the egg whites are cooked, about 15 minutes.

  • Sprinkle the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Garnish with parsley and serve.

Video

Notes

The FDA recommends cooking eggs thoroughly.

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.

Nutrition per Serving

Serving: 2mushrooms | Calories: 258kcal | Carbohydrates: 11g | Protein: 20g | Fat: 16g | Sodium: 527mg | Fiber: 3g | Sugar: 4g

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Disclaimers

Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

About the Author

Breakfast Mushrooms - Healthy Recipes Blog (9) Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Reader Interactions

Comments

    Review this Recipe or Ask a Question:

  1. Lisa

    Delicious, but I had to cook the eggs separately because my mushrooms flattened when cooking. How do I keep that rounded shape?

    Reply

    • Vered DeLeeuw

      Hi Lisa,
      I'm not sure, as that hasn't happened to me. But if I were you, I would try to buy deeper mushrooms next time.

      Reply

Breakfast Mushrooms - Healthy Recipes Blog (2024)

FAQs

Can I eat mushrooms for breakfast? ›

Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It's cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.

Should you clean gills out of a portobello mushroom? ›

How to Clean and Prep Portobello Mushrooms. The stems of large portabella, while technically edible, can be woody and fibrous and are usually discarded (or used to flavor stock). Likewise, the dark black gills can be eaten, but they'll turn your food a nasty, murky, scuzzy brown, so it's best to scrape'em out.

Can we mix egg and mushroom? ›

Yes, you can absolutely eat eggs and mushrooms together. Eggs and mushrooms can be combined in various delicious dishes, such as omelets, scrambled eggs, frittatas, quiches, and more. They complement each other well in terms of flavor and texture, making for a tasty and nutritious meal.

Is it better to bake or fry mushrooms? ›

Roasting mushrooms is easy and one of the best ways to cook them. I roast mushrooms with olive oil and herbs until golden brown, then stir in fresh garlic a few minutes before they come out of the oven. Our oven-roasted mushrooms are simple and so flavorful.

What is the healthiest way to eat mushrooms? ›

"Frying and boiling treatments produced more severe losses in proteins and antioxidants compounds," wrote researcher Irene Roncero, "probably due to the leaching of soluble substances in the water or in the oil, which may significantly influence the nutritional value of the final product." But, "when mushrooms were ...

When should I not eat my mushrooms? ›

If the mushrooms have bruises or dark spots, look slimy and wet, or are slightly darker in color than usual, they are starting to go bad. The surfaces of the mushroom should be dry and appear plump.

Why not to eat mushroom gills? ›

Mushrooms gills can give your dish a muddy appearance

Mushroom gills are completely edible, but not everyone is jazzed about including them in their dish. While some people claim that they give dishes a distractingly earthy or bitter flavor, I've never noticed a significant difference, at least not with my tongue.

Are portobello mushroom gills healthy? ›

The gills inside the cap of the Portobello Mushrooms do not pose any risk to one's health. However, removing it makes your dish look more colorful and bursting with taste. Removing the gills also makes the mushrooms last longer.

How do you get rid of bugs in mushroom gills? ›

Cut a thin slice off the bottom of each morel mushroom stem and, if desired, cut the mushrooms in half from stem to tip. Rinse in cool water to remove any dirt and insects. If the mushrooms look clean, this may be enough; if not, a short soak in lightly salted water brings out any remaining insects and dirt.

What should not be eaten with mushroom? ›

Spicy dishes: While mushrooms can add depth and richness to a spicy dish, they may not hold up well against very intense spice levels. Citrus-heavy dishes: Mushrooms may not work well with very acidic or citrus-heavy dishes, as the acidity can overpower the mushrooms' delicate flavor.

What should not be eaten with egg? ›

Avoid Pairing These 10 Food Options With Eggs
  1. Avoid Pairing These 10 Food Options With Eggs. Eggs should never be combined with these food. ...
  2. Soy Milk. Eggs with soy milk can cause protein spikes in the body. ...
  3. Curd. Never combine curd and eggs, this is inappropriate in Ayurveda. ...
  4. Tea. ...
  5. Pickled Food. ...
  6. Dairy Products. ...
  7. Banana. ...
  8. Alcohol.
Sep 24, 2023

Which food is not taken with mushroom? ›

Honey and ghee are contradictory food items. Using mushrooms with shrimp, buttermilk, and mustard oil is a no-no.

What we should not do before cooking mushroom? ›

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy.

Is it better to cook mushrooms in butter or oil? ›

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Should mushrooms be cooked fast or slow? ›

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

What are the benefits of mushroom for breakfast? ›

Mushrooms will help give you energy. Mushrooms are rich in B vitamins: riboflavin [B2], folate [B9], thiamine [B1], pantothenic acid [B5] and niacin [B3]. These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body.

What mushrooms to take in the morning? ›

Morning Mushrooms:

We like to enjoy Cordyceps, Chaga, Lion's Mane and Turkey Tail earlier in the day to make the most of their invigorating qualities.

Are mushrooms healthy to eat every day? ›

A review of 17 cancer studies from 1966 to 2020 shows that eating just 18 grams of mushrooms (equal to about a 1/8-cup or two medium mushrooms) a day may lower your risk of cancer by as much as 45%. Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage.

Are mushrooms heavy to digest? ›

Mushrooms, despite being low in calories (90% water), are classified as hard to digest. The fungal cell walls contain chitin. It is a polysaccharide that resembles cellulose but is not digested by the human stomach. In addition, mushrooms contain a lot of protein types, which are poorly dissolved by stomach acids.

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