A snug little breakfast or dinner crowd-pleaser, these dish caps cradle gently baked eggs, a sprinkle of parsley, and melted cheese. It uses simple ingredients to create an elegant plate in under 30 minutes.
This recipe makes six individual portions that work brilliantly as a light main, an impressive brunch item, or a warm appetizer when you halve the mushrooms for a party platter.
What are Egg-Stuffed Cremini Mushrooms?
Egg-Stuffed Mushrooms are whole cremini mushroom caps filled with a raw egg, a little grated cheese, and herbs, then baked until the egg whites set and the yolks reach your preferred doneness. They’re an easy riff on “eggs in a nest” or “baked eggs,” but compacted into single-bite mushroom vessels.
Rooted in the idea of using seasonal produce for one-dish breakfasts, these are loved by people who want something protein-forward and low-carb.
Pro Tips for the Best Egg-Stuffed Mushrooms
- Choose large, firm cremini caps so there’s enough room for an egg without overflowing.
- Pat the mushroom caps dry after cleaning to avoid excess moisture. Too wet and the cheese and egg won’t sit nicely.
- To prevent overflow, gently hollow the underside of the cap, that is, where the stem was.
- Add extra cheese halfway through for a gooier, browned top, or sprinkle at the start for an evenly melted cap.
- You can save the stems of your mushrooms. Finely chop and sauté with garlic and herbs for a quick garnish or to fold into scrambled eggs later.
Frequently Asked Questions
What size eggs should I use for these mushrooms?
Standard large eggs work for large cremini caps. If your caps are much smaller, use quail eggs or pour only part of an egg into each cap.
How do I get the yolk exactly how I like it?
Bake at 190°C/375°F and check at 15 minutes for a soft but set white and a runny yolk. Or you can check at 17-20 minutes for a jammy to fully set yolk. Oven performance varies, so use visual checks.
Can I add other fillings or flavours?
Try cooked bacon pieces, sautéed spinach, diced tomatoes, chili flakes, or a pinch of smoked paprika. Add the extra bits before cracking the egg so they nestle beneath it.
Can I Freeze Egg-Stuffed Mushrooms?
Baked mushrooms with eggs do not freeze well, because the egg texture and mushroom moisture change on thawing. If you want to prepare ahead, assemble the cleaned, seasoned mushroom caps and refrigerate for up to 24 hours, then add eggs and bake from chilled.
How to Store Egg-Stuffed Mushrooms
Store baked mushrooms in the fridge for a couple of days. Reheat gently in an oven or in a skillet with a lid set on low heat. Microwaving is possible, but it may make the mushroom watery and the egg rubbery.
Ingredients
How to Make Egg-Stuffed Cremini Mushrooms
Clean the mushrooms and carefully remove the stems.
Clean the mushrooms and carefully remove the stems.
Season inside each cap with salt, pepper, chopped parsley, and cheese
Season inside each cap with salt, pepper, chopped parsley, and cheese
Carefully crack one egg into each mushroom cap and add more salt and pepper.
Carefully crack one egg into each mushroom cap and add more salt and pepper.
Slide the baking dish into the oven and bake at 190°C/375°F for 20 minutes.
Slide the baking dish into the oven and bake at 190°C/375°F for 20 minutes.
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