Egg in a Mushroom Bake

★★★★★ 1 Review
Dee_Tourville avatar
By Dee Tourville
from FC, FL

For breakfast, sure! BUT add asparagus and you have dinner!

serves 6
prep time 15 Min
cook time 20 Min
method Bake


  • 6
    fresh eggs
  • 6
    portobello mushroom caps
  • 6 slice
  • black pepper to taste
  • fresh parsley
  • olive oil

How To Make

  • 1
    Clean the Portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
  • 2
    Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet. Place one slice of prosciutto inside the mushroom cap then top with raw egg. I crack egg in measuring cup as it makes it easy to pour into mushroom.
  • 3
    Sprinkle with black pepper and fresh herbs of choice – I used parsley. (The prosciutto is salty so I don’t recommend adding more.) CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.