Menu Enter a recipe name, ingredient, keyword...

Baked Eggs in Prosciutto-Filled Portobello Mushroom Caps


from Paleo Spirit - 1/27/13

Google Ads
Rate this recipe 4.4/5 (14 Votes)


  • farm fresh eggs
  • portobello mushroom caps
  • slices of prosciutto
  • black pepper
  • fresh parsley or thyme
  • a little olive oil


Adapted from


Step 1

1.Clean the portobello mushroom caps with a damp cloth, remove the stem and scrape out the gills so you have a well deep enough for the egg.
2.Rub a little bit of olive oil on the outside of the mushroom to help it cook and keep it from sticking to the pan. Arrange the caps on a baking sheet.
3.Place one slice of prosciutto inside the mushroom cap.
4.Crack each egg into a small bowl and then carefully slide it onto a prosciutto-filled mushroom cap.
5.Sprinkle with black pepper and fresh herbs of choice – I used parsley but thyme would be great as well. (The prosciutto is salty so I don’t recommend adding more.)
6.CAREFULLY place the baking pan into the pre-heated 375 degree F oven and bake for 20-30 minutes. The amount of time required depends on how thick your mushrooms are and how done you like your eggs.

You'll also love

Review this recipe

Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso Stuffed Portobello Mushrooms with Gorgonzola