This baked portobello mushroom makes a great breakfast if you want to impress someone, but also works as a delicious lunch, appetizer or even dinner. With only 25 minutes of cooking time, it’s an easy, but gorgeous treat to make!
Portobellos, tomatoes and prosciutto go hand in hand, don’t they? With a little bit of balsamic vinegar and some Italian seasonings, it’s a classic combination.
I spruced it up by adding a farm fresh egg and some herbs for a perfect paleo dish that will leave you longing for more. This only took a few minutes of my time, but tasted (and looked) like I worked on it far longer.
The combination of salty, savory and umami flavors really make this baked portobello dish perfect for any time of day. The juicy mushroom-tomato combo creates a great backdrop for a perfectly gooey egg, and the fresh chives bring all the flavors together for a party in your mouth.
We made this for lunch, but after seeing how easy it was to put together, I can confidently say that I’ll be including this one in all of my breakfasts and brunches – especially if I want to impress my friends 😉
To make this dish, you will first have to bake the portobello mushroom caps for about 5-7 minutes with some olive oil, balsamic vinegar and salt.
Once they are nice and tender, top them with a few slices of prosciutto, tomato, and crack an egg on top. Be careful not to break the yolk!
Then, bake again for another 10 minutes. Voila! Brunch is ready. Didn’t I tell you it was easy?
You can top it all with some fresh chives, another slice of prosciutto (because why not) and a spring or two of arugula. When you add arugula to eggs, something magical happens. It’s hard to explain, but the flavor combination is exquisite.
Ready to try these fantastic baked portobello caps? Let’s dive in:
- 2 large portobello mushroom caps
- 1 tomato
- 2-4 slices of prosciutto
- 2 eggs
- fresh chives
- balsamic vingear
- olive oil
- spring of arugula for garnish
- salt & pepper to taste
- Preheat oven to 450 F and grease a baking pan.
- Clean portobello mushrooms and remove stems. Place mushrooms gills-up on the baking pan. Drizzle some olive oil and balsamic vinegar on the mushroom caps and bake for 5-7 minutes.
- Remove mushrooms from oven and top with a few pieces of prosciutto and tomato slices on each. Salt and pepper to taste.
- Carefully crack an egg into each mushroom, sprinkle with chives, and place back in the oven for another 10 minutes, until the eggs are cooked to your liking.
- Remove from oven, garnish with arugula and more chives. Enjoy!
Love this recipe? Pin it for later!
Get more recipes like this in your inbox!