Baked Portobello Mushrooms

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    4 large portobello mushrooms (each about 5 inches in diameter)
    2 tbsp. olive oil
    1/4 tsp. each salt and pepper
    Pinch garlic powder
    2 tsp. Dijon mustard
    1/4 cup finely crumbled goat cheese
    4 EGGS
    1 tsp. chopped fresh thyme
    1 tbsp. chopped fresh chives

    Yields: 4 servings

  • Nutritional Information

    Per serving: per 1/4 of recipe

    Calories: 180

    Fat: 14 g

    Cholesterol: 195 mg
    Sodium: 310 mg
    Carbohydrate: 4 g
    Fiber: 1 g
    Sugars: 3 g
    Protein: 10 g


  1. PREHEAT broiler to high. REMOVE stems from mushrooms. SCRAPE out gills with a spoon, carefully, so as not to break edges of mushrooms. PLACE mushrooms on foil-lined baking sheet. BRUSH with olive oil; season with salt, pepper and garlic powder. BROIL for 2 to 3 minutes per side or until slightly tender. LET stand until cool enough to handle and remove excess liquid, patting down to dry.

  2. PREHEAT oven to 400°F. PLACE mushrooms cap sides down. BRUSH with mustard and sprinkle with goat cheese.

  3. CRACK egg into each mushroom. SPRINKLE with thyme. BAKE for about 15 minutes or until whites are set and yolks are cooked to desired doneness. GARNISH with chives.

Insider Info

To easily add eggs to mushrooms, crack each egg into a small cup first and then pour into the mushroom.

These mushrooms are also delicious with grated Parmesan cheese or shredded Cheddar cheese.