This Herbed Portobello Baked Egg recipe is a delicious, nutrient-packed way to enjoy breakfast or brunch. With just 10 minutes of prep time, you’ll create a savory dish that looks impressive but couldn’t be simpler to make. Each portobello mushroom serves as a flavorful, meaty base for a perfectly baked egg, while the vibrant herb blend adds freshness and depth.
Portobello mushrooms are the ideal vehicle for this dish, offering satisfying texture and earthy flavor. After preparing your mushrooms by cleaning and removing the stems and gills, the real magic begins with the herb paste. The mixture of fresh basil, spinach, garlic, scallions, and lemon juice is packed with flavor and nutrients. Basil brings a slightly sweet, peppery note, while spinach (optional but recommended) adds a boost of greens. Nutritional yeast, a plant-based favorite, provides a cheesy, umami flavor without dairy. A touch of chili flake adds gentle heat, though you can skip it for a milder taste.
Once the herb paste is spooned into the mushroom caps, crack an egg on top, ready to bake to perfection. The eggs cook beautifully, with firm whites and runny yolks that create a luscious texture against the meaty mushroom. Season with a little salt and pepper and bake until the eggs are set to your liking.
This dish is best enjoyed immediately to savor the perfectly baked eggs and fresh herb flavors at their peak. It also makes a stunning, elegant addition to any breakfast or brunch spread—a great option for entertaining when you want to impress without spending hours in the kitchen!
Recipe and photography by: Riyani Rupani from Healthy-ish and Happy
Ingredients
- 4 portobello mushrooms
- 4 eggs
- 1 cup packed fresh basil
- ½ cup packed baby spinach (optional)
- 2 cloves garlic ,roughly chopped
- 2 scallions ,roughly chopped
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp chili flakes (optional)
- 1 tbsp extra virgin olive oil
- 1 tbsp water
- More salt & pepper to taste
Instructions
- PREHEAT your oven or air fryer to 350°F/180°C.
- WIPE the outside of the mushrooms clean with a damp paper towel. Gently twist off or cut the stem of each mushroom and with a spoon or dull knife, gently scrape out the gills.
- BLEND the basil, spinach, garlic, scallions, lemon juice, nutritional yeast, salt, chili flakes, extra virgin olive oil, and water in a small food processor until you get a rough paste.
- LAY your portobello caps—facing up—inside a lined baking sheet or air fryer tray/basket and season with salt.
- SPOON your herb mixture into each mushroom cup (you may have herb mixture leftover depending on the size of your mushrooms) then gently crack one egg into each mushroom and season with salt and pepper to taste.
- BAKE your mushrooms for 12 to 15 minutes or air fry for 8 to 10 minutes.
- SERVE immediately.
