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Roasted Portobello with Eggs

by on May 16, 2011 · 8 comments

I can’t believe Joanne and I are finally able to share this recipe with you. You see, we have wanted to share this recipe with you for a looooong time now. It’s hands down our favorite go-to breakfast recipe, one we make all the time on weekends. It’s healthy and if you haven’t experienced the aroma from roasting portobello mushrooms in the oven, you haven’t lived. (Maybe that was a bit dramatic, but let’s go with it)

The trouble is, to share this recipe, a lot of ducks needed to be in a row for it to make it all the way to being a blog post. Here are the ducks that magically aligned for us this past weekend…

Duck #1: We had the chance to sleep in – we aren’t morning people – all you morning people out there need to share how you do it.

Duck #2: We didn’t have anything to do or anywhere to be (YAY! – not something that occurs too often)

Duck #3: We brewed and consumed lots of coffee….we were a little buzzed

Duck #4: We had portobello mushrooms and fresh eggs in the refrigerator from our shopping spree the day before.

Duck #5: We thought ourselves to be patient enough to take photos of our breakfast before being able to eat it, this was a close one, but we endured.

Duck #6: The camera was charged….a result of having our new organized little studio.

Duck#7: Did I mention we were really buzzed on coffee? Thank goodness we have a sturdy tripod.

Roasted Portobello with Eggs
 
Prep time
Cook time
Total time
 
A simple breakfast of roasted portobello and egg.
Created By:
Yield: 2-3
You Will Need
  • 4 Portobello Mushroom Caps
  • 4 Eggs
  • 1 tbsp. Olive Oil
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
Directions
  1. Lightly brush any dirt from the mushroom caps with a damp towel.
  2. Season the mushrooms with olive oil, salt and pepper.
  3. Bake the mushrooms bottom-up in a 375 degree F. oven for 15-20 minutes or until tender.
  4. Cook eggs as desired and place on top of the baked mushrooms.

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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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8 Comments

1 Terri/Love & Confections May 16, 2011 at 2:54 pm

The photo looks absolutely beautiful! So simple and delicious.

Reply

2 Aggie May 16, 2011 at 9:20 pm

Loving this!! I would have this for dinner any night!

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3 inspiredtaste May 16, 2011 at 10:04 pm

We have had this for breakfast and dinner. On the same day :)

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4 Thomas May 9, 2013 at 4:15 pm

I’ve done that too! With cereal… I have recently started to enjoy cooking for myself and others. Great recipe!

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5 Kathryn May 17, 2011 at 10:13 am

Just took a look at your new studio and fell in love- it’s straight out of a magazine! This breakfast looks super tasty, by the way. I could eat portobellos for every meal!

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6 Katie May 21, 2011 at 1:33 pm

Two of my favorite foods! Awesome! I love the picture, by the way.

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7 inspiredtaste May 21, 2011 at 1:35 pm

Thank you!

Reply

8 Miri Leigh May 24, 2011 at 8:20 pm

Love this! Will definitely be making it soon!

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