Prosciutto Portobello Baked Eggs

Proscuitto Portobello mushroom, served with baked egg.

 

I love mushrooms!  Especially big, meaty portobello mushrooms.  I went through a phase a few years ago experimenting with stuffing them.  I stuffed them with everything, but eggs were one of my favorites.  Here’s a simple stuffed mushroom recipe I still make regularly. 

Dish Type

Main Dish

Serves

4

 

 

Time

25 minutes

 

Ingredients

  • 4 large portobello mushrooms
  • 4 eggs
  • 8 prosciutto sliced
  • 2 tbsp olive oil
  • 2 oz baby spinach or baby kale fresh, stem removed
  • Salt and Pepper, to taste

Instructions

  • Preheat your oven to 400 degrees. Prepare two baking sheets.
  • Wash your portobello mushroom caps. Remove the stem and use a spoon to scrape out the gills. Brush the outside of the mushroom cap with olive oil and place on a baking sheet.
  • Place your greens in the mushrooms. Press prosciutto slices around the edges of the cap.
  • Crack your egg and place it on top of the prosciutto. Sprinkle with salt and pepper.
  • Place both baking sheets in the oven. Bake for 15 to 20 minutes. 

Ingredients for Proscuitto Portobellos: Proscuitto, Portobellos, Spinach, and Eggs 

 Preheat your oven to 400 degrees. Prepare a baking sheet.

Portobello cap, scraped and ready for stuffing.

Wash your portobello mushroom caps. Remove the stem.  I also cut a little bit of a whole in the center to make sure there’s no bump here.  It helps keep the egg from sliding off.  Use a spoon to scrape out the gills.  Brush the outside of the mushroom cap with olive oil and place on a baking sheet, scrapped side up.

A bed of spinach in the mushroom cap.

Place your greens in the mushrooms.  You’ll want to make a mostly flat layer, again, to keep the egg in.  Press prosciutto slices around the sides of the mushroom to make an edge.

Mushroom cap stuffed with spinach, proscuitto, and egg, ready for baking.

Crack your egg and place it on top of the prosciutto. Sprinkle with salt and pepper.

 

Proscuitto Portobello Mushroom - fresh out of the oven.

Carefully place the baking sheet in the oven.  Bake for 15 to 20 minutes, depending on how runny you like your eggs.

This recipe, with a baked onion side dish, appear in the Whole30, Simple Balance, and Quick and Easy meal plans the week of April 19, 2019.

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