Egg Stuffed Mushrooms

Elevate your brunch or dinner menu with these irresistible Egg Stuffed Mushrooms! Featuring earthy Portobello mushrooms as a savory base, each cap is filled with a perfectly baked egg and topped with a golden, garlicky bread crumb mixture enriched with Parmesan cheese and fresh parsley. This recipe is a delightful fusion of flavors and textures—silky egg yolks meet the crispy, buttery topping for a bite that's both comforting and gourmet. Ready in just 35 minutes, these elegant stuffed mushrooms are as simple to make as they are impressive to serve. Perfect as a protein-packed breakfast, brunch centerpiece, or low-carb dinner option, this one-dish wonder will wow your guests and your taste buds alike.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces large Portobello mushrooms
• 4 pieces eggs
• 2 tablespoons olive oil
• 2 pieces garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons grated Parmesan cheese
• 4 tablespoons bread crumbs
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon butter

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the Portobello mushrooms by gently removing the stems and scraping out the gills using a spoon. Be careful not to break the caps.

Step 3

Brush the mushroom caps with 1 tablespoon of olive oil, and place them on a baking sheet, gill-side up.

Step 4

In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant.

Step 5

Add bread crumbs to the skillet and toast them lightly, stirring until golden brown. Remove from heat and set aside.

Step 6

In a small bowl, mix the toasted bread crumbs, grated Parmesan cheese, chopped parsley, salt, and black pepper. Combine well.

Step 7

Sprinkle a teaspoon of the bread crumb mixture into each mushroom cap, creating a flat base for the egg.

Step 8

Carefully crack an egg into each mushroom cap, being cautious not to break the yolk. Sprinkle a pinch of salt and pepper on each egg.

Step 9

Top each mushroom with an even layer of the remaining bread crumb mixture. Place a small dollop of butter on top of each mushroom for added flavor.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the egg whites are set but the yolks remain slightly runny for a softer texture, or longer for fully-cooked yolks, as per your preference.

Step 11

Remove from the oven and let the stuffed mushrooms cool slightly before serving.

Step 12

Garnish with additional freshly chopped parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	790.8 grams (790.8g)

Amount per serving	% Daily Value*
Calories	933

Total Fat 67.60g	87%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 3.00g
Cholesterol 797mg	266%
Sodium 2107mg	92%
Total Carbohydrate 41.30g	15%
Dietary Fiber 7.20g	26%
Total Sugars 11.00g
Protein 46.00g	92%

Vitamin D 194IU	971%
Calcium 431mg	33%
Iron 8mg	44%
Potassium 1898mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 19.2%

Carbs: 17.3%