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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


  • 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


  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!