Portabella Egg Nests with Manchego Cheese

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If these pics of Portabella Egg Nests are not enough to make your heart skip a beat and convince you of how awesome this recipe is, then let me expand.  First, the Portabella mushrooms are thick,  hearty and meaty and filled with garlic, scallion, breadcrumb & Manchego cheese stuffing.  Then…as if this wasn’t enough, an egg is baked nestled in the center of all of this goodness until it is perfectly cooked with an oozy delicious yoke.

O…M…G…is your mouth watering yet?

THIS IS THE BEST EGG RECIPE….EVER!  For real.

EGGS FOR DINNER

Eggs are really amazing!  Aside from being incredibly delicious scrambled, poached, fried, soft or hard boiled, they are incredibly healthy! 

One little egg has 6 grams of complete protein.  Your body needs protein to form muscle, repair tissue, and transport nutrients.  Proteins are made of amino acids and our bodies can produce all except 9.  Those 9 are essential amino acids that we must get from food.  Not all foods contain all 9, but you can get them all through a balanced diet.  A food that has all 9 essential amino acids is called a Complete Protein.   Examples are red meat, poultry, fish, milk, cheese, yogurt, soybeans, quinoa, and EGGS. 

Eggs also contain Vitamins A, B5, B12, B6, B2, D, E, and K!  They have Calcium, zinc, Folate, Phosphorus, and Selenium.  Check out more health benefits of Eggs here.

So, if your kids suddenly wake up one day and no longer like chicken or beef after loving it the day before, no worries!  Just give them eggs for Dinner!

A few other Yummy Egg Recipes Links:

EASY TUTORIAL VIDEO! 

PREP AHEAD STEPS FOR YOUR EGG NESTS

So, where does this love affair begin?  Well, it begins with the gorgeous Portabella Mushrooms.  Clean out the gills and place on a sheet pan (I like to line with aluminum foil for easy clean-up).  Drizzle the tops with Extra Virgin Olive oil and rub it around.  Or use an Olive Oil Sprayer!  You can coating the mushrooms with oil using much less and getting an even distribution without having to brush it around.

Salt and pepper both sides and place upside down with open end up.

Fill with the breadcrumb, manchego cheese, scallion, and seasoning mixture.  Push the filling out to the sides, so you create a well in the center for the egg later.

At this point you can store in the fridge until you are ready to cook for up to 2 days in advance.  

COOK YOUR PORTABELLA EGG NESTS

Bake in the oven on the center rack for 10 minutes.

After baking for 10 minutes, the manchego cheese will start to melt and the filling will bind together, so that you can again push out the sides to create a nest for the egg to sit in.

Finally comes the egg.  Place it gently in the nest.  It’s ok if the white oozes a little off the side onto the pan, but try to stop the oozing with the breadcrumb cheese filling.  Sprinkle with salt and pepper and scallions.

Bake for another 10-15 minutes or until the egg white is no longer translucent, but the egg whites and yoke are still a bit jiggly.

Every bite is amazing with the thick and meaty texture from the mushroom, the salty and nutty flavors from the manchego cheese filling, and the creaminess from the egg.  This is sure to become one of your favorite recipes too!

Enjoy!

5 from 2 votes
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Portabella Egg Nests

This is simply the BEST egg recipe ever!  The Portabella mushrooms are thick, hearty and meaty and seasoned perfectly before they are filled with garlic, scallion, breadcrumb & Manchego cheese stuffing!  Then...as if this wasn't enough, an egg is baked nestled in the center of all of this goodness until it is perfectly cooked with an oozy delicious yoke.

Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 4 large Portabella Mushrooms
  • 1 Tbls Extra Virgin Olive Oil
  • 1 cup Breadcrumbs
  • 1/4 cup Manchego Cheese, shredded
  • 1 Tbls Melted Butter
  • 2 Tbls Low-fat Milk
  • 1 tsp Garlic Powder
  • 4 large Eggs
  • 3 tsp Scallions, sliced 2 tsp for filling, 1 tsp for egg
  • 1 tsp Salt 1/2 tsp for filling, sprinkle over eggs
  • 1 tsp Ground Pepper 1/2 tsp for filling, sprinkle over eggs

Instructions

  1. Clean the portabella mushrooms with a paper towel and scrape out the gills with a spoon.  Place on a sheet pan.

  2. Preheat oven to 375 degrees F.

  3. Mix filling in bowl: Breadcrumbs, Manchego cheese, garlic powder, scallions, melted butter, milk, salt, and ground pepper.

  4. Drizzle extra virgin olive oil over the top of each mushroom and rub it around.  Season with salt and pepper.  Flip over and place top-side down on sheet pan.

  5. Fill the portabella mushroom caps with the filling and create a well in the center of each cap.

  6. Cook for 10 minutes then remove from the oven. The manchego cheese will start to melt and the filling will bind together, so that you can again push out the sides to create a nest for the egg to sit in.

  7. Crack and place the egg gently in the nest. It’s ok if the white oozes a little off the side onto the pan, but try to stop the oozing with the breadcrumb cheese filling. Sprinkle with salt and pepper and scallions.

  8. Bake for another 10-15 minutes or until the egg white is no longer translucent, but the egg whites and yoke are still a bit jiggly.
  9. Serve and enjoy!

Baked Eggs in Tomato & Pepper Sauce

Baked Eggs in Spicy Tomato Pepper Sauce & Gruyere Cheese
It’s always hard to pick favorites, but I will because this Baked Eggs dish is SO INCREDIBLY DELICIOUS and is definitely my favorite egg dish.  It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce.  Then the eggs sit nestled right in the sauce and cook to perfection with the yolk still runny and ready to ooze.  The cheese baked on top under a broiler until melted and slightly browned adds more creaminess and the finishing salty touch.  Place the baked eggs and sauce over crisp tortillas and I swear you will not want to stop eating it!  My mouth is watering just thinking about it!

I love eggs for their taste, but also for the memories I associate with them.  When I was a child, my mom used to work on Saturday mornings and my dad would watch my brother and I.  Each Saturday, my dad would cook us eggs for breakfast.  Not just any eggs, experimental eggs.  One day it was ham and cheese – yum! – but another day it was applesauce that turned a frightening shade of green –  not yum!  Today, my older daughter is the scrambled egg cook in our house.  So, for whatever reason, eggs have always seemed to bring my family together in the kitchen.

Eggs are also incredibly versatile and can be used as the protein in a variety of dishes from salads, to pastas, to soups, to sandwiches.  In addition to their versatility, eggs are a great source of protein and are loaded with many different vitamins and nutrients, such as Vitamins A, B, D, E, and K, as well as antioxidants, such as Lutein, which is important for eyes.  So, this week I hope you enjoy the health benefits and create some of your own memories with eggs!

Baked Eggs in Spicy Tomato Pepper Sauce & Gruyere Cheese

This dish is SO INCREDIBLY DELICIOUS & it's one of my all-time fave egg dishes. It starts with a tangy red pepper and tomato sauce with smoky spices that cooks down into this thick and luscious sauce. Then the eggs sit nestled right in the sauce and cook to perfection with the yoke still runny and ready to ooze. The cheese baked on top under a broiler until melted and slightly browned adds more creaminess and the finishing salty touch. Set all of this over crisp tortillas and I swear you will not want to stop eating it! My mouth is watering just thinking about it!

Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 2 tbsp  olive oil
  • 1/2  medium red onion peeled and diced
  • 1 clove  garlic minced
  • ½ medium red bell pepper chopped
  • 1 can tomato sauce 14oz
  • 1/2 tsp  chili powder
  • 1/2 tsp  cumin
  • Pinch Cayenne pepper
  • Salt and pepper to taste
  • 1 Cup shredded Gruyere Cheese
  • eggs
  • 1/2 tbsp  fresh chopped parsley
  • ½ cup Sour Cream
  • 8-10 Soft Corn Tortillas 8-10ct

Instructions

  1. Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush with olive oil, and lightly salt. Heat for 10minutes, then flip tortillas over and cook for another 10-15 or until crisp.
  2. Dice half of onion. Chop half of red pepper into ½ inch pieces. Mince garlic.
  3. Heat 1 Tbls olive oil in a large sauté pan on medium. Add onion, sauté for a few minutes until the onion begins to soften. Add garlic (save ¼ for the sour cream) and bell pepper and continue to sauté till mixture is fragrant and softened, about 5-7 minutes.
  4. Add tomato sauce, chili powder, cumin, and cayenne and stir till blended.
  5. Allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Add salt and pepper to taste.
  6. While sauce is simmering, make Sour Cream topping – in a small bowl mix sour cream, garlic, a pinch of chili powder and a pinch of salt, then mix thoroughly and set aside.
  7. With a spoon, make 4 'holes' in the sauce for the eggs (depends on how many eggs you decided on). Crack the eggs, one at a time, into the openings, making sure to space them evenly over the sauce.

  8. Cover the pan. Allow mixture to simmer for 8-10 minutes, or until the eggs are cooked and the sauce has slightly reduced.
  9. Sprinkle cheese over eggs and put under broiler just until cheese is melted and lightly browned

Place 2 tortillas on a plate and cover with eggs and sauce