📝 About This Recipe
Elevate your morning routine with these elegant Portobello Mushroom Egg Baskets, a grain-free masterpiece that celebrates the earthy depth of forest mushrooms and the rich creaminess of a perfectly set egg. This Paleo-friendly dish replaces traditional bread with robust, umami-packed mushroom caps, creating a natural vessel for a vibrant medley of sautéed spinach and golden yolks. It’s a sophisticated, nutrient-dense breakfast that feels like a gourmet brunch at a high-end bistro but is simple enough for a weekday luxury.
🥗 Ingredients
The Mushroom Baskets
- 4 large Portobello Mushrooms (stems removed and gills gently scraped out)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 teaspoon Balsamic Vinegar (to enhance the umami)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Filling and Eggs
- 4 large Pasture-Raised Eggs (at room temperature)
- 2 cups Baby Spinach (tightly packed)
- 2 cloves Garlic (minced)
- 1 small Shallot (finely diced)
- 1 tablespoon Coconut Oil or Ghee (for sautéing)
- 1/4 teaspoon Smoked Paprika (for a hint of warmth)
Fresh Gremolata Topping
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 Avocado (sliced for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
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2
Clean the Portobello mushrooms using a damp paper towel. Remove the stems and use a spoon to gently scrape out the dark gills to create more room for the egg.
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3
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Brush this mixture generously over both sides of the mushroom caps.
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4
Place the mushrooms on the baking sheet, stem-side down, and roast for 8-10 minutes. This releases initial moisture so the 'baskets' don't become soggy later.
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5
While the mushrooms roast, heat the coconut oil or ghee in a skillet over medium heat. Add the diced shallots and sauté for 2-3 minutes until translucent.
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6
Add the minced garlic and baby spinach to the skillet. Sauté just until the spinach is wilted (about 1-2 minutes). Season with a pinch of salt and the smoked paprika.
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7
Remove the mushrooms from the oven. Carefully flip them over so the hollowed-out side is facing up. If there is a pool of liquid inside, carefully dab it out with a paper towel.
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8
Divide the sautéed spinach mixture evenly among the four mushroom caps, pressing it down slightly to create a nest.
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9
Crack one egg into a small ramekin first, then gently slide it into the center of a mushroom cap. Repeat for all four mushrooms.
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10
Return the baking sheet to the oven and bake for 12-15 minutes. Watch closely: the whites should be opaque and set, but the yolks should still have a slight jiggle.
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11
While the eggs bake, mix the chopped parsley, lemon zest, and red pepper flakes in a small bowl to create your fresh gremolata.
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12
Remove the trays from the oven. Let them rest for 2 minutes—this helps the mushroom juices redistribute.
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13
Top each basket with the fresh gremolata and serve immediately with fresh avocado slices on the side.
💡 Chef's Tips
Scraping the gills is essential; it prevents the dish from turning a muddy brown color and creates a deeper cavity for the egg. If your eggs are very large, you can pour off a little bit of the egg white before adding it to the mushroom to prevent overflow. For a 'crispy' finish, you can add a tablespoon of almond flour mixed with nutritional yeast on top of the spinach before adding the egg. Ensure your mushrooms are dry before oiling them; wet mushrooms will steam rather than roast, leading to a rubbery texture. Always crack your eggs into a separate bowl first to ensure no shells end up in your mushroom basket.
🍽️ Serving Suggestions
Pair with three slices of crispy, thick-cut nitrate-free bacon for a classic breakfast feel. Serve alongside a simple arugula salad tossed in lemon juice to cut through the richness of the yolk. A hot cup of black coffee or a bulletproof-style latte complements the earthy mushroom flavors perfectly. Add a side of roasted sweet potato hash browns for extra energy and a touch of sweetness. Drizzle with a Paleo-compliant hot sauce or a dollop of basil pesto for an extra flavor punch.