Is this a twist on an egg cup? Or a twist on a stuffed mushroom?

I don’t know but I can promise you it will taste the same either way!

For those of you that know me, you are probably wondering why I am sharing a mushroom recipe. Because no, I don’t particularly love them. But, I am always for trying new things.

And to be honest, cooked the right way I don’t mind eating some fungi!

This recipe is a little tricky since it can get soggy in a hurry, but as long as you keep an eye out on your eggs and cook until they are just done, you should be okay!

Portobello mushroom egg cups

Hearty breakfast for mushroom lovers.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breakfast
Servings 2 people


  • 2 Portobello mushrooms
  • 2 eggs
  • 1 avocado sliced
  • 2 basil leaves chiffonade
  • 1 garlic clove minced
  • 1 tbsp avocado oil
  • salt and pepper to taste
  • parmesan cheese and salsa optional


  • Preheat oven at 400F
  • Gently clean dirt off of mushrooms with a damp cloth.
  • Take the stems out and gently scoop out the gills then place upside down on a cooling rack place onto a baking tray.
  • Mix the oil and garlic and spread onto the mushroom cap then place in the oven.
  • Bake for 5 minutes, just enough to release some of the liquid out of the mushrooms.
  • Take out of the oven and place each mushroom into a ramekin then crack an egg into each cup.
  • Season with salt and pepper and return to the oven.
  • Cook until egg whites are set or 5-7 minutes.
  • Garnish with avocado and each serve with salad or toast.
  • Optional: Add parmesan cheese and salsa for garnish.


  1. Mushrooms tend to release a lot of liquid the longer they are cooked so avoid over cooking.
  2. You can skip the ramekin and place directly on a lined baking sheet but the eggs may run.
Keyword avocado, eggs, mushroom
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