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Portobello Mushroom Egg Bakes Recipe

1 stars - based on 1 reviews
| 1 Review

You'll love these portobello mushroom egg bakes from Gina at Running to the Kitchen. Serve them as a savory breakfast or a quick last-minute dinner!

Servings: 4

Active time: 10 minutes

Total time:


  • 4 portobello mushroom caps, cleaned and stem removed
  • 2 Tbsp extra virgin olive oil, divided
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 c ricotta
  • 2 c frozen spinach, thawed and drained of excess water
  • 1/4 c grated Parmesan cheese
  • salt to taste
  • pepper to taste
  • 4 Davidson's Safest Choice® pasteurized egg(s)


  1. Preheat oven to 450°. Place mushrooms on baking sheet and drizzle with 1 tablespoon of olive oil. Bake for about 10 minutes. Remove from oven. Drain off water, and place back on baking sheet. Reduce oven temperature to 400°.
  2. In a small skillet over medium heat, add the remaining tablespoon of olive oil, shallots, and garlic. Cook for 2-3 minutes until softened.
  3. Transfer the mixture to a medium bowl. Add the ricotta, spinach, Parmesan, salt, and pepper to the bowl and mix together.
  4. Spoon the ricotta mixture into each portobello cap. Make a well in the center of each.
  5. Crack an egg into each well. Place the stuffed mushrooms in the oven and bake 10-12 minutes until whites are set.
  6. Remove and serve immediately.

by Janet Mahlke on 04/03/15
This recipe did not work out for me at all. By the time I pre-baked the mushrooms for 10 minutes, they shrank significantly. There was not enough room left for all of the filling. It also took longer than 12 minutes for my egg whites to set. I would not try this recipe again.....

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 330
Calories from Fat 190
Total Fat 22g (34% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 220mg (73% DV)
Sodium 400mg (17% DV)
11g (4% DV)
Dietary Fiber 3g (12% DV)
Sugars 3g
Protein 20g
Vitamin A 90%
Vitamin C 4%
Calcium 35%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.