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Healing through Traditional Foods

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April 26, 2019 By Yang 12 Comments

Baked Eggs in Portabella Mushroom Caps (Paleo, Keto, Whole 30)

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These baked eggs in portabella caps are so easy, healthy and incredibly delicious! Looking for a different way to serve eggs at breakfast, that doesn’t cost a whole lot of time to make? You will love these baked eggs. Even better, baked eggs in portabella mushroom caps are vegetarian, paleo, Keto and whole 30 compliant, so pretty much everyone can enjoy!

Baked eggs in portabella mushroom caps served on a plate.

The baked eggs in portabella caps will also be great at weekend and special holiday brunches. They are elegant to serve for the very important persons!

Related:  More creative ideas for a healthy breakfast

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  • Millet Porridge: A Chinese Postpartum & Digestive Healer

95% of time, our breakfasts are made from scratch, to start the day for my family with good nutrition! But often we are eating the same few staples in a rotation. I do rely on my rice cooker and Instant Pot a lot for congee I program to cook the night before, such as the millet porridge and the black rice and red bean congee. I also aim to serve eggs on most mornings, because they are very nutritious.

Anything I make in the morning need to be super time efficient. Well, as I try out new recipes, I really think the baked eggs in portabella caps are the perfect solution, because there isn’t a lot of chopping and prepping work for this recipe. While the portabella eggs are baking in the oven, I can do other things such as cutting up some fruits, prepping lunch and snacks for my kids, etc.

What are your favourite ways to eat eggs at breakfast? Would you try these baked eggs in portabella caps? I would be stoked if you make my recipes, so be sure to snap a picture and tag me on Instagram!

Baked eggs in portabella mushroom caps are served for breakfast and cut with a folk and knife.

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5 from 10 votes
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Baked Eggs in Portabella Mushroom Caps (Paleo, Keto, Whole 30)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These baked eggs in Portabella caps are so easy, healthy and incredibly delicious! Looking for a different way to serve eggs at breakfast, that doesn’t cost a whole lot of time to make? You will love these baked eggs. Even better, baked eggs in Portabella mushroom caps are vegetarian, paleo, Keto and whole 30 compliant, so pretty much everyone can enjoy!

Course: Breakfast
Cuisine: American
Keyword: egg
Servings: 4 people
Calories: 137 kcal
Author: Yang
Ingredients
  • 4 organic eggs
  • 4 portabella mushrooms
  • 1/2 tsp sea salt or Himalayan salt
  • 1/2 tsp garlic powder
  • 2 tbsp healthy fat of your choice such as ghee, coconut oil, butter, lard, tallow, avocado oil, etc. (For paleo and whole 30, choose a dairy free cooking fat)
  • black pepper to taste
  • fresh herbs or green onions for garnish (optional)
Instructions
  1. Preheat oven to 400ºF.

  2. Melt your cooking fat if you use one solid in room temperature, such as butter or tallow. Remove the stems of the portabella mushrooms, then brush the oil all over the mushroom caps both inside and outside.

  3. Sprinkle the inside of the mushroom caps evenly with garlic powder and sea salt.

  4. Crack the eggs and pour 1 egg into each mushroom cap. Place the mushroom caps on a baking sheet.

  5. Bake the portabella eggs for 20 minutes. Season with black pepper to taste. 

  6. Top with fresh herbs or green onions for garnish. (Optional)

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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Recipe Card, Recipes Tagged With: dairy-free, gluten-free, keto, low-carb, paleo, vegetarian, whole 30

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdom to heal and use food as medicine. Read More…

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More Nourishing Recipes

A bowl of forbidden rice and red bean congee in a bowl, cooked in Instant Pot or pressure cooker.
Previous Post: « Instant Pot Beef Brisket Stew with Daikon Radish
Next Post: Keto Bacon-Wrapped Green Beans »

Reader Interactions

Comments

  1. Faybian says

    March 14, 2020 at 11:09 am

    If you wanted to do one mushroom would the amount of time still be the same?

    Reply
    • Yang says

      March 15, 2020 at 12:06 pm

      Yes, the time will still be the same no matter how many mushrooms you are cooking.

      Reply
  2. Hope says

    May 5, 2019 at 5:45 pm

    Ooh those eggs look like they are cooked to perfection! I love mushroom and eggs together, can’t wait to try this!

    Reply
  3. STACEY CRAWFORD says

    May 5, 2019 at 11:22 am

    This looks very easy to prepare and I love those portobellos! Great idea 🙂

    Reply
  4. Meredith says

    May 3, 2019 at 9:15 pm

    What a gorgeous and beautiful baked egg dish for brunch! And seriously, it couldn’t be easier… perfect!

    Reply
  5. Annemarie says

    May 2, 2019 at 1:24 pm

    This is brilliant! My husband will love it.

    Reply
  6. paleoglutenfreeguy says

    May 1, 2019 at 3:23 pm

    I was JUST thinking about how tired I am of the same old egg cup recipes and then I see this! This is such a good idea!

    Reply
  7. Joni says

    May 1, 2019 at 12:57 pm

    Your recipe images are stunning!! I need to give this a try it looks so delicious!

    Reply
  8. Tessa Simpson says

    April 30, 2019 at 10:17 pm

    Tender mushrooms with a molten egg is enough to win me over!! Breakfast of champs!

    Reply
  9. Jean says

    April 30, 2019 at 4:11 pm

    Those egg yolks look so perfect! What a fun and healthy dish. Can’t wait to try this!

    Reply
  10. Renee D Kohley says

    April 30, 2019 at 11:57 am

    That is so much easier than I was envisioning! My oldest loves mushrooms – I can’t wait to make this for her!

    Reply
  11. Raia Todd says

    April 29, 2019 at 3:48 pm

    What a yummy twist on baked eggs. It’s been too long since I had mushrooms, too. I’m going to have to get some and try this!

    Reply

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Here you will find many nourishing recipes and natural remedies at Yang's Nourishing Kitchen.

Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdom from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

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If you love milk kefir and superfoods, this recipe is for you! Superfoods Kefir Maca Smoothie is full of life energy and tastes better than chocolate milk shake! You are getting the combined probiotic benefits of milk kefir and tonic benefits of the warming herbs and spices. This smoothie will give you that extra energy in the morning. Naturally sweetened and thickened by Medjool dates, it will be so chocolaty delicious and you know it’s good for you when enjoying this cup full of goodness!
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This site is for information only. I share what worked for me in my nourishing kitchen and journey of healing. I am not a trained medical professional or nutritionist. Check with your healthcare provider before changing your diet or adopting new medical treatments.

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