Prosciutto Portabella Baked Eggs

• Facebook
• Twitter
• Instagram
• Pinterest

I love mushrooms!  Especially big, meaty portabella 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. Enjoy our prosciutto portabella baked eggs.

Print

Prosciutto Portabello Baked Eggs

Egg and prosciutto nestled in a portobella mushroom cap.

Course Main Course

Cuisine American

Keyword Dairy Free, Gluten Free, Nut Free, WW Friendly

Total Time 25 minutes

Servings 4

Calories 243kcal

Equipment

• baking sheet

Ingredients

• 4 portobella mushroom
• 4 eggs
• 8 prosciutto slices
• 2 tbsp olive oil
• 2 oz baby spinach stems 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.

Notes

This recipe is 6 Green or 4 Blue and Purple WW points.

Jump to nutritional information.

I love mushrooms. Love, Love, LOVE them! When eating out, if mushrooms are in a dish on the menu, my eyes will find them immediately. My mom, who did most of the cooking when I was growing up, does not like mushrooms, so mushrooms we’re often on our plates, but that made just made them more of a treat.

Of all the mushrooms, portabellas are probably my favorite. They have such a great, almost meaty flavor, and the large caps can be the centerpiece of a meal. Like this one featuring prosciutto and egg stuffed mushrooms.

 Let’s get started. Preheat your oven to 400 degrees. Prepare a baking sheet.

Now to prepare the caps. Start by washing your portobello mushroom caps, removing the stem, and scraping the gills. I also cut a little bit of a hole in the center to make sure there’s no bump here.  It helps keep the egg from sliding off.  Brush the outside of the mushroom cap with olive oil and place on a baking sheet, scrapped side up.

Place your greens in the mushroom caps.  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.

Carefully crack your egg and place it on top of the prosciutto. If you have a tendency to get a little shell in your egg, you might want to first crack the egg into a bowl and remove and stray pieces of shell, and then transfer the egg to the mushrooms cap. This way you won’t disturb the egg in the cap, less chance of a spill. Once the egg is settled in the cap, sprinkle with salt and pepper.

Carefully place the baking sheet in the oven.  Bake for 15 to 20 minutes, depending on how runny you like your eggs. When eggs have set, remove from oven and serve hot.

Love mushrooms as much as I do? Check out some of my other mushroom featuring recipes like Mushroom Pork Tenderloin.

What’s for dinner this week?  Don’t know?  Check out our meal plans and let us to the planning for you!

Return to Instructions and Ingredients.

Return to blog home.