Baked Portobello Mushrooms with Herbs

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A quick and delicious meal that’s perfect for lunch, brunch, dinner or even just a snack!

In honor of National Mushroom Month we are bringing you our new Baked Portobello Mushrooms with Herbs! Perfect as a brunch entrée or an easy weeknight dinner, this dish combines mushrooms, fresh herbs, Swiss cheese, and poached eggs for the perfect mix of flavors.

Portobello mushrooms serve as the base, soaking up the bold flavors of extra virgin olive oil and a blend of fresh herbs like basil, thyme, rosemary, and sage. Finished with a topping of Swiss cheese and poached eggs, this dish comes together effortlessly in under 30 minutes.

Looking for more recipes featuring mushrooms? Check out our Must-Make Mushroom Recipes!

Baked Portobello Mushrooms with Herbs

Servings

Ingredients

2 Portobello mushrooms, cleaned
Extra virgin olive oil for drizzling
Kosher Salt
Fresh ground black pepper
2 tbsp fresh herbs, chopped (basil, thyme, rosemary, sage)
2 eggs, poached or fried (optional)
⅓ cup shredded Swiss cheese

Garnish

Additional chopped herbs

Instructions

Preheat oven to 375 degrees.
In a small baking pan, add a drop or two of olive oil to the bottom. Place mushrooms in a baking pan cap side down. Move the mushroom in the olive oil to coat the cap and prevent sticking.
Lightly drizzle olive oil over the mushroom's gills and season with salt and pepper.
Add about one tablespoon of the fresh chopped herbs into each mushroom and drizzle again with olive oil.
Place in preheated oven and bake for 10-15 minutes or until mushrooms are cooked and browned.
While mushrooms are baking, cook your eggs. Poach or fry two eggs to almost desired doneness and set aside. They can be a little undercooked because they will finish in the oven.
When mushrooms are cooked through, remove them from the oven and place one egg in each mushroom. Top with shredded Swiss cheese and return to the oven for 2 minutes or until cheese is melted.
Top with additional fresh herbs and serve with toasted bread.