Elegant, easy, and 20 minutes from refrigerated ingredients to table? I have a new go-to favorite for a vegetarian main dish for one, or for more, that only requires 4 ingredients. These Portobello Baked Eggs with Sundried Tomatoes and Goat Cheese are so flavorful that you won’t want to share.
I rarely pick up sundried tomatoes because I find them acidic. I took a chance at Trader Joe’s, where they are packed dry instead of in oil, and found them to be mildly tangy and enjoyable (picture). Now I am daydreaming this flavor combo with goat cheese into pastas, salads, and more.
- 2 portobello mushroom caps
- 2 tablespoons soft goat cheese
- 2 tablespoons sundried tomatoes
- 2 large eggs
- Salt and pepper to taste
- Basil for garnish
- Preheat oven to 400 degrees.
- Remove the stems from the mushroom caps and scrape out the gills with a spoon.
- Spray both sides of the mushroom with cooking spray or a bit of olive oil on a paper towel and set the mushrooms onto a baking sheet.
- Spread 1 tablespoon of goat cheese into each mushroom, where the gills used to be.
- Finely chop the sundried tomatoes and sprinkle on 1 tablespoon of them into each mushroom cap.
- Crack an egg into each mushroom cap, attempting to get the yolk to sit in the cavity where you removed the stem so it doesn't move around.
- Carefully move the baking sheet into the oven and bake for 15 minutes.
- Once the whites are cooked through and the eggs are done to your liking, remove them from the oven and season with salt and pepper.
- Top with sliced basil and serve over pasta, a big salad, or sautéed greens.
The mushrooms get tender, yet provide the perfect structure for creamy goat cheese, tart sundried tomato pieces, and a runny yolk. I enjoyed one on top of a salad and another on a bed of sautéed zucchini noodles, but the options are endless. Share your versions with me so I can try them out!
I had no patience for this delicious runny egg picture and promptly put down the camera so I could enjoy it. No portobello caps on hand but you have some greens? Try my Kale Baked Eggs instead and throw in some sundried tomatoes and goat cheese!
Marisa
genevieve @ gratitude & greens says
Beautiful photos! My boyfriend loves eggs AND mushrooms so I think this will be a hit if I decide to make these for him. Yum!
Marisa says
Thanks Genevieve! Glad to hear it will be an automatic hit 😀 And bonus, it’s easy and quick to put together!
Sam says
These look amazing. I will have to try them out!
Rebecca says
GENIUS. I will make this my breakfast in the near, near future. And that last picture with the runny yolk? Pure magic.
Marisa says
Thanks Rebecca! I know…. yolk is incredible 😉
Kate @ Kate Lives Healthy says
I discovered those sundried tomatoes at Trader Joe’s a few months ago and became a fan too. I have been adding them to tuna salads and find they add a nice pop of flavour. I like the mess free and oil free texture. I have found they are quite tasty for snacking on right from the fridge too! 🙂
Marisa says
Thanks for the idea for tuna salad with them! I bet that’s really yummy.
Thalia @ butter and brioche says
this is a seriously good idea.. i cant get enough of goats cheese at the moment!
Marisa says
Me neither.. thankfully I have a whole log now from this recipe, so I have more eating to do!
Lisa @ Healthy Nibbles & Bits says
I love this idea of using the portobello as a vessel for the egg!
Jordan Sward @ Smile Sandwich says
I think I just found what I’m going to do with my extra sun-dried tomatoes. This looks AMAZING.
Alison @ Daily Moves and Grooves says
Holy smokes these look so delicious!! All of my favorite flavors in one colorful dish. Thanks for sharing!
Kelly @ Nosh and Nourish says
I love these! So simple, yet elegant. Just shared them on my FB page 🙂
Marisa says
Thank you Kelly! I am so appreciative of the share 🙂 Hope you’re having a great week!
Selena @ The Nutritious Kitchen says
gahh these look SO good! your photos are gorgeous and the simplicity of the recipe is totally calling my name!! I always love a runny yolk and I love your idea of using mushroom caps as an alternative to bread! Been trying to eat a little healthier after all the birthday desserts/drinks I have been having lately LOL Totally making this tomorrow for a healthy dinner with some side veggies! 🙂
Marisa says
Yes, there ya go! Simple little switches help balance out the birthday festivities 🙂 Let me know how they turn out if you make em!
Flo Lavaran Williams says
This recipe is awesome! I’ve shared it w/my fitness group. I finally made it this morning, so I can have one cap for breakfast and another for lunch w/pasta! Thanks for posting!
Marisa says
Thank you so much for your positive feedback and for sharing my recipe! I hope you enjoyed them 🙂