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Eggs Baked in Portobello Mushrooms
and salsa / avocados / kale chips

Active: 25 min Total: 45 min

Build flavor in these mushroom caps filled with eggs by brushing the mushrooms in a Southwestern-inspired marinade and topping the finished dish with your favorite salsa.
Smarts: Some of the egg whites may spill out of the portobello mushroom caps, especially if using smaller mushrooms. To make clean-up easier, line the sheet pan with foil before roasting the mushrooms.

Tags

Ingredients

Servings:
4
Metric
Kale Chips:
  • Kale, curly leaf - 1 bunch, leaves torn
  • Oil, olive - 2 Tbsp
Eggs Baked in Portobello Mushrooms:
  • Garlic - 2 cloves, chopped
  • Mushrooms, portobello - 8, stems removed
  • Oil, cooking - 2 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Foil - for baking
  • Eggs - 8
  • Avocados - 1, sliced
  • Salsa, any type - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  2. Mushrooms / Kale - Remove stems and scrape out gills from mushrooms. Remove and discard stems from kale leaves. (Can be done up to 3 days ahead)
  3. Marinate mushrooms - Whisk together cooking oil, vinegar, garlic, chili powder, and cumin. Brush marinade onto all sides of mushrooms. Let mushrooms marinate for 20 minutes. (Get oven heating while mushrooms marinate.)

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Make

  1. Heat oven to 425F / 218C.
  2. Line a sheet pan with some foil. Spread mushrooms on the pan, hollow-side facing up. Transfer to the oven and roast for 10 minutes to get them started cooking.
  3. Meanwhile, spread kale leaves out on a second sheet pan and toss with olive oil.
  4. Remove mushrooms from the oven and reduce oven temperature to 350F / 177C. (Note: If the mushrooms have released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry.)
  5. Crack an egg into each mushroom. Season the tops of the eggs with some salt and pepper.
  6. Transfer both sheet pans (mushrooms and kale leaves) to the oven and continue roasting until eggs are cooked to your liking and kale leaves are crisp. This should take about 6 to 8 minutes for both.
  7. Slice avocados.
  8. Sprinkle kale leaves with some salt right out of the oven.
  9. Serve mushrooms / eggs with avocado slices and salsa on top. Enjoy with kale leaves on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (45)
Gluten-free (3)
Paleo (14)
Vegetarian (4)

46 reviews

yummy, but could use stronger flavors

By: Carrie
Posted: Jun 26, 2019
Diet: Original
0 Helpful

We skipped the kale chips but otherwise made it exactly as shown, including tomato. It was awesome! Very tasty and didn't feel like we were lacking by not having meat. Very good.

By: Deborah
Posted: Mar 19, 2019
Diet: Original
0 Helpful

Added a fried egg for fun.

By: Teresa
Posted: Feb 26, 2019
Diet: Original
0 Helpful

Flavors were okay. Recommend adding the tomato and other toppings you have handy. The kale chip recipe didn't get the chips very crispy. The aioli is really the only redeeming quality for this one!

By: Lauren
Posted: Feb 09, 2019
Diet: Original
0 Helpful

Just loved this! I skipped the bun. So delicious and easy.

By: Melissa
Posted: Feb 04, 2019
Diet: Vegetarian
0 Helpful

Made with a shredded cheddar cheese mix and enjoyed it a lot. I would make more of the aioli next time, but I could see how that would up the calories. And can probably put a thicker slice of tomato in it.

By: Kristine
Posted: Feb 04, 2019
Diet: Original
0 Helpful