If you’re on the lookout for a breakfast or brunch idea that’s both nourishing and bursting with flavor, this Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe is about to become your new favorite. The juicy, meaty portobello mushrooms cradle delicate eggs, mingling with fresh spinach and fragrant basil, creating a dish that feels both comforting and elegant. It’s a wonderfully low-carb option that proves simple ingredients, treated with care, can come together into something truly special.

Ingredients You’ll Need

The image shows four large mushroom caps placed on a black textured baking tray, which is on a white marbled surface. Each mushroom cap is filled with a base layer of bright green leafy vegetables finely chopped, topped with a single whole bright yellow egg yolk in the center. The mushrooms have a dark brown color with a smooth texture around the edges. The arrangement is neat, with the mushrooms evenly spaced in two rows and two columns. photo taken with an iphone --ar 4:5 --v 7

This recipe is a celebration of freshness and simplicity. Each ingredient plays a distinct role, from the earthy mushrooms providing a substantial base, to the bright and tender spinach and fragrant basil lifting the dish with herbal notes. And of course, the eggs bring richness and protein that turn it into a filling meal.

Portobello mushrooms (4): Their large caps are perfect little ‘bowls’ to hold the eggs and spinach.
Eggs (4): Choose the freshest you can find for the creamiest texture and best flavor.
Spinach, chopped (60 g): Adds a gentle, green earthiness and vibrant color to the dish.
Fresh basil, chopped (2 tablespoons): Introduces a sweet, aromatic punch that pairs beautifully with both eggs and mushrooms.
Sea salt and ground black pepper (a pinch each): Essential for seasoning—don’t be shy here to bring out the flavors.

How to Make Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe

Step 1: Prepare Your Mushrooms

Start by preheating your oven to 200°C (180°C fan) or 400°F (Gas Mark 6). Gently peel the portobello mushrooms; this step is important because it helps remove any dirt without soaking them in water, which can make them soggy. Once peeled, remove the stems carefully. Place the mushroom caps stem side up on a baking tray, ready to cradle your fillings.

Step 2: Layer the Greens and Herbs

Evenly divide the chopped spinach and fresh basil among the empty mushroom caps. This mix adds moisture and herbal depth that perfectly complements the earthy mushroom flavor. The spinach wilts slightly as the eggs bake, creating a tender bed for the next step.

Step 3: Crack the Eggs In

Now for the star of the show — carefully crack one egg into each mushroom cap. Take your time to avoid breaking the yolk. The egg whites will set as they bake, surrounding the yolks with creamy, rich texture.

Step 4: Season and Bake

Lightly season each egg with a pinch of sea salt and freshly ground black pepper. This simple seasoning is crucial—since the recipe is humble and fresh, the seasoning really lets each flavor shine through. Bake everything for around 15 to 18 minutes until the egg whites are set but the yolks are still a little soft and luscious.

How to Serve Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe

Two large dark brown mushroom caps rest on a white plate with pink stripes around the edge, placed on a white marbled surface. Each mushroom cap holds a sunny yellow egg yolk centered on a slightly firm white egg layer, with fresh bright green spinach leaves tucked around the yolks inside the mushrooms. Small bits of chopped green herbs are sprinkled over the eggs and plate, adding texture and color. A cracked eggshell and scattered green herb pieces surround the plate, completing the fresh and natural presentation. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra fresh basil or a few microgreens can add a lovely fresh note and a pop of color when serving. For a little indulgence, a light drizzle of olive oil or a sprinkle of grated parmesan can elevate the dish even further.

Side Dishes

This dish pairs wonderfully with a crisp side salad or some roasted cherry tomatoes to add brightness. Alternatively, a slice of toasted rustic bread is perfect for soaking up any runny yolk and juices from the mushrooms.

Creative Ways to Present

For a brunch party, serve each mushroom on a pretty small plate with a delicate herb sprig on top. You can also stuff them a day ahead and re-bake just before serving, making your life easier without sacrificing any taste. Additionally, try swapping out the spinach for kale or adding cooked bacon for a heartier version that still respects the essence of this Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge for up to 2 days. The mushrooms will soften over time, so it’s best to enjoy them while still fairly fresh for the best texture.

Freezing

This dish is not the best candidate for freezing, as the texture of the eggs and mushrooms can deteriorate. If you want to meal prep, consider freezing the mushrooms and spinach separately and cracking fresh eggs in when ready to bake.

Reheating

Reheat gently in a low oven (around 150°C/300°F) or in a microwave on medium power to avoid overcooking the eggs. A quick reheat helps maintain that perfect creamy yolk and avoids rubbery whites.

FAQs

Can I use other types of mushrooms?

Absolutely! While portobello mushrooms are ideal for their size and texture, large cremini or even large button mushrooms can work in a pinch, though the cooking time and presentation might differ slightly.

Is this recipe suitable for gluten-free diets?

Yes, this Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe is naturally gluten-free, making it a great option for those avoiding gluten without needing any substitutions.

Can I add cheese to this recipe?

Definitely! Adding a sprinkle of feta, goat cheese, or parmesan before baking adds rich, tangy creaminess that pairs well with the mushrooms and herbs.

How can I tell if my eggs are fresh?

A simple water test works wonders: place the egg in a bowl of water. If it sinks and lays flat, it’s fresh. If it floats, it’s best to discard it, as older eggs develop more air inside the shell.

Can I prepare this recipe vegan?

While the eggs are central to this recipe, you could substitute with tofu or chickpea flour “egg” mixtures to create a similar baked mushroom dish, though it won’t be exactly the same as the original beloved Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe.

Final Thoughts

This Eggs Baked in Portobello Mushrooms with Spinach and Basil Recipe is one of those delightful dishes that proves simple ingredients, when treated with care, can create magic. It’s nourishing, visually appealing, and perfect for any leisurely morning when you want to treat yourself to something wholesome and tasty. I genuinely hope you enjoy making and sharing it as much as I do!