Portobello Baked Eggs

These Portobello Baked Eggs are perfect for many occasions. Many can be prepared at once on a single sheet pan to feed a crowd.
Course: Breakfast
Cuisine: French
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 276kcal


  • 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 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: 1pc | Calories: 276kcal | Carbohydrates: 8.4g | Protein: 17.9g | Fat: 20.7g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 201mg | Sodium: 164mg | Fiber: 3.1g | Sugar: 0.9g

Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.