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Italian Egg Stuffed Portobello Mushrooms
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: American, Italian
Servings: 4
  • 4 portobello mushroom caps
  • 1 C pizza sauce divided
  • 4 large eggs
  • 1 C mozzarella cheese divided
  • 1/2 tsp dried basil or 6 fresh basil leaves
  • 2 TBS Olive oil
  1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. Coat the surface with olive oil or non-stick cooking spray.

  2. Wash mushrooms, remove stem and scoop out gills.

  3. Spread pizza sauce evenly over the inside of the mushroom cap.

  4. Crack one egg into each mushroom. Bake at 350 for 25 minutes.

  5. Top with mozzarella cheese and basil and return to oven for 5 more minutes.

  6. Remove from oven, serve and enjoy!