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Mushroom Egg Cups with Prosciutto and Parsley Recipe

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★★★★★

4.9 from 75 reviews

Delicious and savory Mushroom Egg Cups with Prosciutto and Parsley, baked to perfection. This recipe combines the earthiness of portobello mushrooms with salty prosciutto and creamy baked eggs, enhanced by a touch of fresh parsley and black pepper, making it a perfect low-carb breakfast or brunch option.

Ingredients

Scale

Mushrooms and Meat

  • 4 Portobello mushrooms
  • 4 slices prosciutto

Eggs and Seasoning

  • 4 medium eggs
  • a pinch of black pepper
  • fresh parsley, chopped (about 1 tablespoon)

Other

  • olive oil (for brushing)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the egg cups.
  2. Prepare Mushrooms: Remove the stems from the Portobello mushrooms and use a spoon to carefully scrape out the gills to create space for the egg filling.
  3. Oil Mushrooms: Lightly brush the outsides of the mushrooms with olive oil using a silicone brush. This will help the mushrooms roast beautifully and add extra flavor.
  4. Assemble Cups: Place the mushrooms on a baking dish and line each mushroom cavity with a slice of prosciutto, making sure to cover the inside well.
  5. Add Eggs and Season: Crack one medium egg into each prosciutto-lined mushroom. Then sprinkle each with a pinch of black pepper and some freshly chopped parsley for freshness.
  6. Bake: Bake in the preheated oven for 25-30 minutes, or until the egg whites are fully cooked and the yolks have reached your preferred level of doneness.

Notes

  • You can adjust the baking time slightly depending on how runny or firm you like your egg yolks.
  • Using fresh parsley adds brightness, but you can substitute with chives or basil if preferred.
  • To make this recipe vegetarian, omit the prosciutto or replace it with a plant-based alternative.
  • Make sure to gently remove the mushroom gills to avoid breaking the mushroom caps.
  • Brush the mushrooms well with olive oil to prevent them from drying out during baking.

Keywords: Mushroom Egg Cups, Prosciutto, Baked Eggs, Low Carb Breakfast, Portobello Mushrooms, Easy Brunch Recipe, Healthy Breakfast

Find it online: https://amayaharis.com/mushroom-egg-cups-with-prosciutto-and-parsley-recipe/