For my Portobello fans out there, and for those who want to enjoy delicious eggs and veggies in the morning without adding in bread, I offer up this delicious baked egg in a Portobello shell!
At the rate I’m going, I could probably write a whole blog – or at least have a whole separate category – called “things I stuff into giant Portobello mushrooms.” I absolutely love Portobellos, and I love all the things you can load them up with to make delicious and not too filling meals!
I’ve already shared with you how I load them up with spinach and mozzarella to make a great burger substitute, and how I load them up with all the things you love in a Philly Cheesesteak. Both epic. But this morning, I pulled out a couple of Portobello mushroom caps I had in the fridge and thought, I want an Eggs Benedict. But I don’t want {or have} English muffins and I don’t want Hollandaise. And maybe that means it’s not an actual Benedict, but I just want to load up these Portobello mushroom caps with delicious filling and an egg and avocado and enjoy them.
So that’s what I did. I loaded up the mushroom cap with buttery sauteed pepper and onion, with sliced fresh tomato, with seasoning, and with goat cheese, cracked an egg over the top of it, and baked it up in the oven. Finish it off with some fresh avocado, salt, pepper, and fresh chopped parsley, and you have an absolutely delicious and not too heavy start to your day!
Let’s not even talk about how perfect the lighting was this morning and how I got just the right amount of moodiness, just the amount of shadows and subtlety that I wanted, in these pictures. I seriously did zero edits to these.
For that at least, I’m hoping you can forgive me for calling this a Benedict when there’s really nothing Benedict about it. Right?
Portobello Benedict
Ingredients
- 2 portobello mushroom caps
- 2 tbsp olive oil
- 1/2 onion chopped
- 1 orange or yellow pepper chopped
- 4 tbsp butter
- salt and pepper to taste
- 1/2 Roma tomato chopped
- 4 tbsp goat cheese crumbled
- 2 eggs
- fresh chopped parsley
- 1 avocado thinly sliced
Instructions
- In a large skillet, melt the butter. Add the chopped onion and pepper and sauté until the onion is translucent.
- Preheat your oven to 375F. Brush the portobello mushroom caps with olive oil and place in a large baking dish.
- Fill the mushroom caps with the sautéed peppers, onions, chopped tomato, and goat cheese. Season with salt and pepper to taste. Crack an egg over the top of each mushroom cap.
- Bake the mushroom caps for 15-20 minutes or until the eggs are firmly set and cooked.
- Sprinkle the caps with salt and pepper to taste and fresh parsley. Serve garnished with fresh sliced avocado.
Nutrition
There’s a lot to love about this one. It’s easy. It’s light but filling. And it’s delicious. And if you’re a Portobello fan, it’s just another delicious way to serve up our favorite mushroom to stuff.
Full truth in advertising, I thought about making this an avocado Benedict, and just stuffing the avocado with the egg and chopping additional avocado all around it. That’s not a bad thing, right?
Hope you’re all hanging in there, friends!
