First Step: Preheat and Prep the Mushrooms. Begin by preheating your oven to 180°C (350°F). Choose 2 large flat Portobello mushrooms with intact caps, as their bowl shape is key for holding the eggs. Clean each gently with a damp cloth to remove dirt avoid washing under running water to prevent sogginess. Remove the stems and, using a spoon, carefully scrape out the gills. This step helps reduce moisture, preventing the mushrooms from becoming watery during baking and creating extra space for your eggs.

Second Step: Optional Broiling and Seasoning. For a firmer texture and reduced moisture, you can broil the mushrooms briefly: place them gill-side up under a hot broiler for around 5 minutes per side, draining any released liquid. Next, lightly brush the mushroom caps with olive oil and sprinkle half of the ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder evenly inside. This creates a flavorful seasoning base and enhances browning while baking.

Third Step: Add Sauce and Crack Eggs. Spread 3 tablespoons of your chosen pasta or pizza sauce evenly inside each mushroom cap this not only adds a rich, tangy flavor but also acts as a moisture barrier that helps keep the egg contained. Carefully crack one large egg into each mushroom cap. If you’re using very large eggs and worried about overflow, gently pour out a little of the egg whites before adding. Drizzling 4 tablespoons (¼ cup) of cream over the eggs adds richness and helps keep the eggs soft while baking.

Fourth Step: Bake the Eggs in Mushrooms. Place the stuffed mushrooms on an oven-safe tray and bake for about 10 minutes. Around this time, you’ll want to monitor the eggs closely the whites should start setting, while the yolks should remain slightly runny for the perfect texture. Remove the mushrooms from the oven and sprinkle 4 tablespoons grated cheese or 2 slices of melting cheese over the top. Return to the oven for another 5 minutes or until the cheese melts and the eggs reach your preferred doneness.

Final Step: Season and Serve. Once cooked, season with the remaining salt and pepper. Garnish with finely chopped fresh parsley for a pop of color and freshness. Serve immediately for the best enjoyment of texture and flavor. These eggs in mushroom cups make a delightful breakfast, brunch, or even a light dinner, especially when paired with crusty bread or a fresh salad.