Paleo Stuffed Baked Eggs Portobello Mushrooms is the perfect recipe. This recipe is hearty, simple and ready in 30 minutes!
Paleo Stuffed Baked Eggs Portobello Mushrooms make a hearty meatless meal and I love how quickly they come together. Seriously in less than 30 minutes you can have them plated.
I’ve been wanting to make a Portobello ‘burger’ for forever, but my grocery store hasn’t had Portobellos in stock. I was so happy when they finally had them in stock. When I found them I didn’t have them on my menu grocery list. Needless to say, I left the store without getting buns. Then this happened and I wasn’t about to join the mass of people flocking to the store for milk and bread.
My back up plan was to stuff them, but I didn’t have many options. Unlike appetizer-size stuffed mushrooms, I needed these to be somewhat healthy and not full of cheese and bread crumbs. I decided on roasting them simply with an egg and garnishing them with fresh bright vegetables.
Last-minute, my husband’s suggested I brown chorizo sausage and sprinkle it over the eggs. Well, actually, he wanted to stuff them entirely with chorizo, but he’s also trying to lose a few pounds so I didn’t let that happen!
The result was a super simple, healthy meal that was ready in less than 30 minutes.
Paleo Stuffed Baked Eggs Portobello Mushrooms tips
First, you’ll want to wipe the mushroom clean with a clean cloth or paper towel.
Then, using a small spoon, scrape the stem and gills out. You’ll want to be gentle and not break the mushroom.
Depending on the size of your mushroom and the size of your eggs, you may fill the mushroom cap with 2 eggs, if you prefer. I liked the egg to mushroom ratio with one egg. However, I really recommend planning for two mushrooms per person unless you have a lot of sides.
The last important tip to note is to rub the outside of your mushrooms with olive oil or vegetable oil. This prevents them from sticking and adds a little flavor.
Paleo Stuffed Baked Eggs Portobello Mushrooms
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- 1 tablespoon olive or vegetable oil
- 4 large Portobello mushroom caps
- 4 large eggs
- 1/2 cup chorizo browned and drained
- 1/3 cup roasted red pepper diced
- 1/4 cup green onion slices
- 1 teaspoon dried parsley
- 1 teaspoon thyme dried
- 2 tablespoon parmesan cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- ⅛ teaspoon ground red pepper
- Clean mushrooms and remove stems and gills.
- Brown chorizo sausage and drain
- Brush oil on mushroom caps. I just brushed it on the outside.
- Place mushroom on a baking sheet or oven-safe pan. Make sure they sit evenly. If they don't place a dried bean or a small piece of aluminum foil under the mushroom so it sits flat.
- Crack an egg into a small bowl and gently slide it into the mushroom. Repeat with all the eggs and mushroom caps.
- Season with salt, pepper, red pepper, parsley and thyme.
- Bake 25 to 30 minutes, until egg is firm.
- Sprinkle with roasted red pepper, green onion, chorizo and parmesan cheese.
- Serve hot.
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