Egg in a Mushroom

A portobello mushroom upside down on a flat top grill filled with tomato and egg, then topped with cheese and parsley waiting to be cooked.

Egg in a Mushroom is a simple self-contained breakfast for one. Additional flavor comes from tomatoes and Parmesan cheese. This is a quick and easy breakfast to make, whether you are at home or out camping.

Although the instructions are for a single serving, this recipe can easily be multiplied for as many people as you need to cook for. It is an ideal breakfast for a crowd, as you get everything you need for breakfast in a single serving. It is also easy to customize the recipe to each individual eater. 

If you are feeling adventurous the recipe can be easily modified. Try different items below the egg, like slices of onions, avocado, or bell peppers. Switch up the cheese with cheddar, Gouda, or even blue cheese. Your imagination can really run wild with this foundation recipe.

Swipe to see all photos
Looking down on a flat top grill with a mushroom recently filled with an egg then sprinkled with cheese and parsley.
A self-contained breakfast of an egg cooked in a mushroom.
A stainless heating done being lifted off the egg in a mushroom to reveal it cooked and the cheese melted.
The dome is added over the top of the mushroom to keep the heat in and ultimately melt the cheese and cook the egg.
A flat top grill with a large portobello mushroom upside-down, tomatoes, and bacon.
Cooking the mushroom open side down first makes sure that the mushroom is cooked all the way through.
A camp plate with the egg filled mushroom and a side of bacon.
The egg in a mushroom can be eaten alone or with other items like baked beans to make it a larger meal.
A portobello mushroom upside down on a flat top grill filled with tomato and egg, then topped with cheese and parsley waiting to be cooked.
After cooking the stem side, add the egg and other ingredients to cook.

Egg in a Mushroom Recipe

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A portobello mushroom upside down on a flat top grill filled with tomato and egg, then topped with cheese and parsley waiting to be cooked.
Egg in a Mushroom is a simple, self-contained breakfast for one. Additional flavor comes from tomatoes and cheese.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 1 Servings
CourseBreakfast
InfluenceGlobal
DifficultySeasoned
MethodFry

Ingredients

  • bacon
  • 1 portobello mushroom stalk removed and gills cleaned
  • 1/2 tomato sliced
  • 1 egg
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon finely diced parsley
  • salt and pepper to taste

Equipment

  • flat top grill griddle, or skillet
  • heating dome

Directions

  • Preheat the flat top grill, griddle, or skillet to medium heat.
  • Add the bacon and let slightly render. Add the mushroom to the fat, stalk side down. When the mushroom has started to brown on the parts touching the grill turn over. 
  • Fill the mushroom with the tomato, then add the egg. Sprinkle with the cheese, parsley, salt, and pepper then place the melting dome over the top.
    Tip: If you don’t have a melting dome, an upside-down steel bowl or pot can create the same effect.
  • Cook until the cheese is melted and the egg cooked to your preferred doneness. Serve while hot alongside the bacon. 

Nutritional Information

Sodium: 807mgCalcium: 145mgVitamin C: 9mgVitamin A: 845IUSugar: 4gFiber: 2gPotassium: 525mgCholesterol: 172mgCalories: 136kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 7gProtein: 12gCarbohydrates: 6gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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