Portobello Baked Eggs

These Portobello Baked Eggs are perfect for many occasions. Many can be prepared at once on a single sheet pan [paid link] to feed a crowd.

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My husband and I have been wanting some lighter breakfast fare which doesn’t include meats, sausages or bacon as either a side or a component in the dish. To satisfy this, I used a portobello mushroom as my base. Keeping with the theme for the recipe, I added wilted spinach and a small amount of goat cheese just before topping each mushroom with an egg and baking it in the oven.

Portobello Baked Eggs on a plate with toast and fresh fruit.

Portobellos have a dense texture and earthy flavor which makes them a great base for this baked egg and it also pairs well with the creamy goat cheese and wilted spinach.  This recipe is perfect for most occasions and can be used for breakfast, brunch, lunch or dinner. These are extremely easy to make, can be made many at once on a single sheet pan [paid link] for a crowd, and are quite impressive on the plate.We served these eggs along with toast points for dipping and fresh seasonal fruit. My family loved it so much we are having this again over the weekend for our weekly Sunday Brunch.

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Portobello Baked Eggs

Ronda Eagle | Kitchen Dreaming
These Portobello Baked Eggs are perfect for many occasions. Many can be prepared at once on a single sheet pan [paid link] to feed a crowd.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine French
Servings 4 servings
Calories 276 kcal


  • 4 medium Portabello mushroom caps
  • 8 oz spinach , wilted
  • 3 tablespoons olive oil
  • 4 large eggs
  • 2 oz goat cheese or chevre , optional
  • salt and pepper , to taste


  • Turn the oven to broil. Clean mushroom caps and, if desired, lightly scrape the gills out of the underneath of each cap. Brush mushrooms on both sides with olive oil , and season with salt and pepper. Place gill side down on a sheet pan [paid link] and cook for about 3-5 minutes. Remove from the oven.
  • Turn the oven down to 350°F.
  • Turn the mushrooms gill side up and start building. First, place the spinach into the cap building up the sides and creating a well in the middle, if necessary, to accommodate the egg. Add some goat cheese and Carefully break one egg into the well of each of the mushroom caps.
  • Now place them back into your 350°F oven and bake for 15 to 17 minutes depending on how well done or sunny-side-up you like your eggs. Serve immediately.


Serving: 1pcCalories: 276kcalCarbohydrates: 8.4gProtein: 17.9gFat: 20.7gSaturated Fat: 6.6gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 201mgSodium: 164mgFiber: 3.1gSugar: 0.9g
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