This Easy Prosciutto Portobello Baked Eggs recipe is keto, uses large portobello mushrooms, with spinach or kale and eggs, scrambled or not, for breakfast.
Portobello Mushroom with Egg, Spinach or Kale
In an attempt to make morning meals more interesting we have been trying to do new things with eggs. It was only a matter of time before we baked an egg in a big ole mushroom!
We are definitely a mushroom family and I include mushrooms in every recipe that I possibly can!
Mushrooms are packed with fiber, vitamins and minerals, are low-sodium, low-calorie, cholesterol-free and fat-free. Isn’t it great when a food you LOVE can be eaten without any guilt?
I wish it happened way more often than it does.
I started out only using the regular white mushrooms and for years stayed away from any other kind of mushroom. To be honest I don’t know why. I just did.
Finally, I tried these portobello mushrooms, at the insistence of my close friend, and decided they were truly delicious, so filling and the perfect meal! You just need to get creative. I did and you easily can too!
Portobello Mushroom Scrambled Eggs
When we started out having fun trying different ways to use these mushrooms for breakfast the first thing we did was bake some portobello mushrooms and chop them up.
We added them to eggs, with some other vegetables, and had an amazing breakfast that looked like funny colored scrambled eggs! I remember using the ends of different colored sweet peppers and some purple onion.
Boy oh boy were these eggs good. So simple too.
Next we thought we would just bake an egg in each one for breakfast and those turned out great. For the record you can use this recipe and leave out the kale or spinach and prosciutto if you want to.
We still do it ourselves sometimes.
Sometimes we scramble the egg and sometimes we don’t. Both ways taste great!
Once we added the prosciutto and kale or spinach I figured we were done experimenting. We had a delicious final product.
Then my son tried making this easy baked portobello mushroom recipe with salami and some other sandwich meat and now we do that ourselves too.
The possibilities are just endless.
Baked Portobello Mushrooms
Baked Portobello Mushroom Recipes
Large Portobello Mushroom Recipes
Once we were pretty happy with the recipe for Prosciutto Portobello Baked Eggs we kept looking for different ways to use them.
I have to highly recommend our Pizza in a Portobello as well. We are getting older and are trying to avoid bread whenever possible.
These portobello mushrooms are so tasty covered in sauce, cheese and whatever pizza toppings you desire! A absolutely delicious, and much healthier option!
We also make The Best Stuffed Mushrooms and sometimes use the AMAZING creamy shrimp and crab filling to stuff these portobello mushrooms.
Boy oh boy are they tasty as a snack or a small meal! The creamy, cheesy, crab and shrimp filling blends perfectly with these big portobello mushrooms!
Our Easy Beef and Portobello Mushroom Stew is total comfort food. The broth is excellent.
Last, I have to mention our Turtle Backs. These are portobello mushrooms filled with your favorite ground meat and wrapped in bacon. Baked or put on the grill.
These are almost too good for words and I hope you have a look.
Otherwise, I have a few recipes on the go that we are still working on so stay tuned!
Ingredients in Prosciutto Portobello Baked Eggs
- portobello mushrooms
- parmesan cheese
- baby spinach or baby kale
- cooking spray
How to make Prosciutto Portobello Baked Eggs
Preheat your oven to 400 degrees.
Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
Wash your portobello mushroom caps. Remove the stem and scrape out the gills as best you can so there is as much room as possible for the egg!
Brush the outside of the mushroom cap with olive oil and place on your prepared baking sheet.
Place your leaves or green onions, if using, on top of the scraped out side of your mushroom.
Press your prosciutto slices on top and up to the edges of the mushroom cap. You want to create a stronger edge to the mushroom to hold the egg inside and on top of the cap.
Crack your egg and place it on top of the prosciutto.
Sprinkle with pepper and parmesan cheese.
Bake for 15-20 minutes, depending how you cooked you like your eggs and how thick your mushroom cap is.
Serve and enjoy!
Oven Baked Eggs Recipes
I was so happy when we started using portobello mushrooms for breakfast. I have tried baking eggs in so many things.
Believe it or not I even tried to bake an egg in an onion and it worked. The problem was how overwhelming the onion flavor was.
Was it ever. I remember it like it was yesterday. I just shivered a little by the way. That was just awful. Now onto happier things.
You can pick them all right up and take them with you if you are on the go, or, sit and eat them as a meal, right at the table! For the record, my son also puts them both inside a bun or between 2 pieces of toast.
Baking an egg in a tomato, sweet pepper or portobello mushroom is a wonderful breakfast or brunch idea but you can’t forget about dinner! I can’t be the only one who loves breakfast for dinner! I just know it.
Oven baked egg recipes for dinner are always easy. Well, I shouldn’t say always but usually easier than so many dinners I can think of and delicious too!
Prosciutto Portobello Baked Eggs
- rimmed baking sheet
- 1 portobello mushroom caps, (4 to 5 inches in diameter) stems removed, gills scraped
- 1 tblsp Parmesan cheese grated or shredded (optional) -
- 1 eggs large -
- 2 prosciutto sliced -
- 1 tblsp olive oil - 1 tblsp more or less to taste
- pepper - sprinkles
- 6 leaves baby spinach or baby kale fresh, stemn removed, or, green onions, thinly sliced - 4-6 leaves, 1/2 of a green onion, diced
- cooking spray
- portobello mushroom caps , gills removed
- olive or another vegetable oilsaltpepper
- Preheat your oven to 400 degrees.
- Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a spoon, scrape out and remove the gills from the underside of the mushroom caps so there is as much room as possible for the egg!
- Brush the outside of the mushroom cap with olive oil and place on your prepared baking sheet.
- Place your leaves or green onions, if using, on top of the scraped out side of your mushroom.
- Press your prosciutto slices on top and up to the edges of the mushroom cap. You want to create a stronger edge to the mushroom to hold the egg inside and on top of the cap.
- Crack your egg and place it on top of the prosciutto.
- Sprinkle with pepper and parmesan cheese.
- Bake for 15-20 minutes, depending how you cooked you like your eggs and how thick your mushroom cap is.
- Serve and enjoy!
- Using a spoon, scrape out and remove the gills from the underside of the mushroom caps.Adjust your oven racks to upper middle and lower middle positions. You will be using both racks.Preheat your oven to 475 degrees.Combine oil, salt, and pepper in a large resealable bag.Adjust until blended.Add mushrooms.Adjust mushrooms until coated and allow to sit at room temperature for at least 30 minutes but preferably an hour.Prepare a rimmed baking sheet with parchment paper.Place your mushrooms gill side down on top of your parchment paper.Bake on the lower rack until tender, about 20 minutes.Flip mushrooms gill side up.Carefully stuff each mushroom with filling, as evenly as possible. Both your pan and mushrooms will be hot.Bake on upper rack until stuffing is a nice golden brown color, between 3 and 5 minutes.Serve and enjoy every bite!