With one remaining portobello mushroom in the fridge I set out to make myself a breakfast treat inspired by this recipe and my favorite motto – put an egg on it!
The process was straightforward. I first sprayed the mushroom with olive oil and seasoned it with salt, pepper, and garlic powder. Then I baked it inside my counter-top toaster oven for 5 minutes on each side. My kitchen filled with an amazingly rich mushroom aroma when I removed the portobello from the oven. Then I carefully cracked an egg into the ‘bowl’ and placed the mushroom back in the toaster. After 15 minutes of baking breakfast was ready. I sprinkled it with some pepper, parsley, and parmesan cheese and served it with some fresh spinach. Each bite had both meaty mushroom and runny egg. Perfection.
The next day, my husband picked up some more portobellos from the grocery store as he was eager to try this dish I couldn’t stop talking about. Halfway through the process though, as I cracked the egg into the pre-cooked mushroom, I was frustratingly unable to get the egg to sit inside of the cap! I scraped out some of the mushroom basin attempting to create a deeper bowl, but still the egg found a way to slip out one side or another. So, breakfast then became a fried egg sitting on top of a mushroom.
The lesson learned here is that many grocery stores sell portobellos wrapped in plastic with the cap side up – which leaves you unable to see the bowl shape. Many portobellos are far too shallow to truly hug an egg as it bakes. So, if you are setting out to make this I would recommend going to a farmers market where you can hand pick your mushrooms. We did this yesterday and enjoyed inspecting each portobello in order to select the perfect vessel for our third attempt.
Ingredients:
- 1 Portobello mushroom cap (deep bowl shape with high sides)
- Olive oil spray
- Salt
- Pepper
- Garlic Pepper
- 1 Egg
- Parmesan Cheese
- Spinach
- Parsley – optional
- Sriracha – optional
Steps and Notes:
- Spray the mushroom on both sides with olive oil spray.
- Season both sides of the portobello with a generous layer of salt, pepper, and garlic powder
- Broil for 5 minutes on each side.
- I used our counter top toaster oven utilizing the broil setting.
- Then change the oven to bake at 400 degrees.
- Remove the mushroom from the oven and crack an egg carefully into the middle of the cap.
- Place back in the oven and bake for 15 minutes
- Once the egg whites are fully cooked remove, and then sprinkle with parmesan cheese and fresh parsley. Serve on a bed of fresh spinach.
- For an extra bit of heat, add some sriracha to the top of the egg before serving
Thoughts for Next Time:
- Add a mushroom gravy to the top like in this recipe
- Cook some crumbled sausage and add underneath the egg
The Pantry Portfolio 
Looks delicious!
By the way, I recommend removing the black gills before adding the filling.
LikeLiked by 1 person
Great suggestion. I will try that next time. This may also help with creating a bowl shape as well. I’ll let you know how it goes.
LikeLiked by 1 person
Glad you liked the idea.
If interested, you can check this link for the procedure:
https://ronitpenso.wordpress.com/2015/01/11/baked-portobello-caps-with-pesto-prosciutto-and-poached-eggs/
LikeLike
Very clever idea and as far as the shape of the mushroom bowl (I know what you mean). I suppose it would work to spray a ramekin and cook the egg (whole or scrambled) first so it would be perfectly round and then set it in the mushroom. Either way I am going to try it. Thanks for sharing 🙂
LikeLiked by 1 person
Interesting idea to use a ramekin for the egg. Ronit also just suggested removing the gills completely which I do think would help. I am going to try that next time and will report back. Let me know how it goes for you and if you figure out any other tricks. Thanks for the note!
LikeLiked by 1 person
What a great idea, and thanks for including the tips!
LikeLiked by 1 person
Of course!! This was a fun one to play around with. Also, everything is better with an egg on it. 🙂
LikeLiked by 1 person
This looks great! The changes to it should make it awesome!
LikeLike
Great recipe and interestingly I found out this week that mushrooms are one of (or it may be the only) vegan food source of Vitamin D….☀️
LikeLike
Lovely recipe.
LikeLiked by 1 person
Thank you for the note! This is one of my favorites. I’ve found that it really does rely on selecting the best ‘bowl shaped’ mushroom that you can find. I’d love to know what you think if you try it.
LikeLiked by 1 person
Pleasure is all mine.I know its going to be good.
LikeLike
Your recipes our so creative – love your blog! I am glad I found you!
LikeLiked by 1 person
Oh thank you so much for that nice comment! It made my day. I am so glad that we are connected as well. Would love your thoughts and ideas as I continue to experiment and learn! –Deb
LikeLiked by 1 person
My pleasure, namesake! Devorah and Deborah is the same name but different pronunciation. It means Bumble Bee, and us bees have to stick together!
LikeLike