Baked Eggs in Portobello Mushroom Caps

6 25 175
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 2
Baked Eggs in Portobello Mushroom Caps
Health Highlights


2 medium Egg
2 medium mushroom(s) Portobello mushroom
2 slice Prosciutto
1 dash Black pepper
1 sprig Parsley, fresh (or thyme)
1 tbsp Extra virgin olive oil


  1. Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
  2. Rub olive oil on the outside of the mushrooms to help them cook and keep them from sticking to the pan.
  3. Arrange the mushroom caps on a baking sheet.
  4. Place one slice of prosciutto inside the mushroom cap.
  5. Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
  6. Sprinkle with black pepper and parsley.
  7. Carefully place the baking pan into the pre-heated 375°F (191°C) oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how well cooked you like your eggs.

Nutrition Facts

Per Portion

Calories 175
Calories from fat 117
Calories from saturated fat 26.1
Total Fat 13.0 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 7.3 g
Cholesterol 201 mg
Sodium 468 mg
Potassium 417 mg
Total Carbohydrate 3.8 g
Dietary Fiber 1.2 g
Sugars 1.9 g
Protein 11.5 g

Dietary servings

Per Portion

Meat 0.2
Meat Alternative 0.5
Vegetables 0.7

Energy sources


Meal Type(s)