Egg Stuffed Portobello Mushrooms

Try serving with fresh crusty loaf, seeded toast or with a 'fan' of avocado.

Enjoy this recipe by Meadow Mushrooms - delicious served with toast or hash browns.


  • 1 x pack of Meadows BBQ Portobello's
  • 4 x large free range eggs
  • 4 T quality chutney e.g. sun dried tomato and olive (not too much liquid)
  • 2 T grated Parmesan Olive oil for brushing
  • Salt and black pepper to season
  • ½ red capsicum diced to serve
  • Chopped parsley


  1. Pre-heat the grill to medium-high.
  2. Brush the mushrooms lightly with olive oil top and bottom then season gently with salt and pepper to taste.
  3. Place mushrooms on a foil lined baking tray, in the centre of the oven and grill for 5 minutes on each side, turning carefully, until just cooked.
  4. Remove mushrooms to cool and change oven mode to bake, heat to 200 degrees.
  5. Spread chutney inside each mushroom then sprinkle with parmesan. Carefully break an egg into each mushroom and season with black pepper.
  6. Bake for 15 minutes until the whites are cooked.To serve garnish with a sprinkle of red capsicum.

Hints and tips

Be careful not to overfill or get the mushroom wet to prevent sogginess We recommend a quality, free-range eggs e.g. Henergy Barn Eggs

Serving Suggestion

  • Try serving with fresh crusty loaf, seeded toast or homemade hash browned potatoes.
  • Or present with a 'fan' of avocado (halve, then quarter an avocado. Add 2-3 cuts from just below the top to the bottom, then splay out to make a fan)

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Make sure you check out more Meadows recipes on their website.

Recipe by: Meadow Mushrooms

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